The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

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Forum	Topics	Posts	Last post
No new posts Introductions and Ideas Please introduce yourself and give us your feedback on the site!	2680	15887	By Davey1 1 day 12 hours ago
No new posts Brick and earth ovens A place to discuss wood-fired ovens.	351	2940	By Dor_heled 1 week 6 days ago
No new posts Misc. Anything else that you want to post here that doesn't seem to have a home	1689	12596	By Abe 5 hours 45 min ago
No new posts Challenges A forum for bread baking challenges.	1169	10835	By alcophile 5 days 6 hours ago
No new posts Photos & Photography Baking photos and discussions of food photography	1070	7697	By Umar 1 month 1 week ago
No new posts Bakeries, Shops, and Pizza Joints Got a favorite artisan bakery in your area? Rave about it here.	344	1966	By Jimbob 1 month 2 weeks ago

	Topic	Replies	Last reply
Normal topic	Is baking soda with higher price better? By milkybiscuits 15 years 2 months ago	6	By milkybiscuits 15 years 2 months ago
Normal topic	Stopping Ciabatta from spreading rather than rising after shaping By Vitto 15 years 2 months ago	3	By SourFlour 15 years 2 months ago
Normal topic	The darker the bread, the healthier? By Jw 15 years 3 months ago	6	By Mini Oven 15 years 2 months ago
Normal topic	high gluten flour vs vital wheat gluten By bobm1 15 years 2 months ago	6	By bobm1 15 years 2 months ago
Normal topic	Does a poolish count as autolyse? Autolyse with a portion of the dough? By venkitac 15 years 3 months ago	2	By PaddyL 15 years 3 months ago
Normal topic	Tomatoe and zuchinni By qahtan 15 years 3 months ago	7	By jennyp19 15 years 3 months ago
Normal topic	Lavash Crackers By rmk129 17 years 11 months ago	4	By hamptonbaker 15 years 3 months ago
Normal topic	Is my oven about to die? By AnnieT 15 years 3 months ago	5	By mrfrost 15 years 3 months ago
Normal topic	off topic By qahtan 15 years 3 months ago	5	By qahtan 15 years 3 months ago
Normal topic	Vermont Sourdough & different flours By venkitac 15 years 3 months ago	2	By rocketbike 15 years 3 months ago
Normal topic	DLX mixer... By qahtan 15 years 3 months ago	6	By MJO 15 years 3 months ago
Normal topic	Commerce and TFL By Elagins 15 years 3 months ago	11	By ehanner 15 years 3 months ago
Normal topic	fresh yeast in philly By benjamin 15 years 3 months ago	0	n/a
Normal topic	Retarding during the bulk ferment vs. retarding during proofing By venkitac 15 years 3 months ago	9	By M2 15 years 3 months ago
Normal topic	chocolate bread wont rise By luvstobake 15 years 3 months ago	4	By luvstobake 15 years 3 months ago
Normal topic	Osmotolerant & active dry bakeoff By venkitac 15 years 3 months ago	2	By ehanner 15 years 3 months ago
Normal topic	benefits of Whole wheat By qahtan 15 years 3 months ago	1	By pmccool 15 years 3 months ago
Normal topic	How To Make My French Bread Last Longer? By abrogard 15 years 3 months ago	8	By wally 15 years 3 months ago
Normal topic	nutrition By qahtan 15 years 3 months ago	10	By Rosalie 15 years 3 months ago
Normal topic	Desem By venkitac 15 years 3 months ago	2	By qahtan 15 years 3 months ago
Normal topic	Baker's Internship - the fall season By mcs 15 years 3 months ago	2	By mcs 15 years 3 months ago
Normal topic	How to get more blueberries in the loaf By audra36274 15 years 3 months ago	11	By ehanner 15 years 3 months ago
Normal topic	bread proving, how to prove bread dough By babs 15 years 3 months ago	1	By babs 15 years 3 months ago
Normal topic	Why use a preferment? By jeffmaughan 15 years 5 months ago	10	By jeffmaughan 15 years 3 months ago
Hot topic	crust too thick...help! By breitbaker 15 years 4 months ago	25	By breitbaker 15 years 3 months ago

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