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!	2686	15913	By Floydm 2 days 20 hours ago
No new posts Brick and earth ovens A place to discuss wood-fired ovens.	351	2941	By AllyK 3 weeks 2 days ago
No new posts Misc. Anything else that you want to post here that doesn't seem to have a home	1691	12608	By Petek 2 days 18 hours ago
No new posts Challenges A forum for bread baking challenges.	1173	10865	By voyager_663rd 2 weeks 3 days ago
No new posts Photos & Photography Baking photos and discussions of food photography	1070	7697	By Umar 2 months 2 weeks ago
No new posts Bakeries, Shops, and Pizza Joints Got a favorite artisan bakery in your area? Rave about it here.	346	1975	By albacore 1 week 1 day ago

	Topic	Replies	Last reply
Normal topic	Any other Parisians out there? By DesigningWoman 6 years 2 months ago	2	By DesigningWoman 6 years 2 months ago
Hot topic	No Knead technique By Jim Burgin 6 years 2 months ago	43	By Jim Burgin 6 years 2 months ago
Normal topic	Double hydration and open crumb By bikeprof 6 years 2 months ago	5	By dabrownman 6 years 2 months ago
Normal topic	Yet another DO question, mine is bigger than your's By bearhunter 6 years 2 months ago	3	By bearhunter 6 years 2 months ago
Normal topic	I need some help. How much yeast for a poolish? By DanAyo 6 years 2 months ago	14	By bearhunter 6 years 2 months ago
Normal topic	Using this site By Jim Burgin 6 years 2 months ago	2	By Jim Burgin 6 years 2 months ago
Normal topic	Donut help! By Teri Bills 6 years 2 months ago	0	n/a
Hot topic	How much would you charge for your bread? By mj05 10 years 7 months ago	22	By Yeastymama 6 years 2 months ago
Hot topic	Swiss farmhouse bread - just for Abe By leslieruf 6 years 2 months ago	18	By DesigningWoman 6 years 2 months ago
Normal topic	Yellow crumb bread with commercial yeast By Alan123 6 years 2 months ago	11	By DesigningWoman 6 years 2 months ago
Normal topic	just found this interview with Trevor J Wilson By leslieruf 6 years 2 months ago	1	By not.a.crumb.left 6 years 2 months ago
Normal topic	Possible to Make Batard Out of Baguette Dough? By Song Of The Baker 6 years 2 months ago	5	By Song Of The Baker 6 years 2 months ago
Normal topic	Understanding my starter By leslieruf 6 years 2 months ago	5	By leslieruf 6 years 2 months ago
Normal topic	Sweet brioche question By Saraheliizabethh 6 years 2 months ago	3	By Saraheliizabethh 6 years 2 months ago
Hot topic	milk - to heat or not to heat? By dlassiter 8 years 11 months ago	31	By bearhunter 6 years 2 months ago
Normal topic	Dough smells like alcohol By WillH 11 years 10 months ago	12	By Shmendrick 6 years 3 months ago
Normal topic	Tip - How to zoom in on an image using iPad using Chrome browser By DanAyo 6 years 3 months ago	0	n/a
Normal topic	cold lye vs boiling lye By TOMATOANDEGG 6 years 3 months ago	2	By pmccool 6 years 3 months ago
Normal topic	Fresh Figs By Stevo 6 years 3 months ago	0	n/a
Normal topic	Brewhouse pre-gelatinized flaked rye vs. Bob's red mill creamy rye flakes By Yippee 6 years 3 months ago	3	By Yippee 6 years 3 months ago
Normal topic	Sourdough Rise/Oven Spring By Jellybean 6 years 3 months ago	4	By Southbay 6 years 3 months ago
Normal topic	Question RE:Adding Salt By Newbie 6 years 3 months ago	8	By yozzause 6 years 3 months ago
Hot topic	retarded bulk ferment /proof temperature By leslieruf 6 years 3 months ago	25	By not.a.crumb.left 6 years 3 months ago
Normal topic	Can anyone translate this recipe By kazz_42 6 years 3 months ago	4	By Edo Bread 6 years 3 months ago
Normal topic	Sourdough Bulk Fermentation By HKbreadwinner 6 years 3 months ago	14	By not.a.crumb.left 6 years 3 months ago

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