Hi from Mexico, Maine!

Hi from Mexico, Maine! Submitted by Gail Cutting on January 23, 2015 – 2:47pm. Source: Fresh Loaf

Scaling up a recipe

Scaling up a recipe Submitted by Distaff on January 23, 2015 – 11:42am. Background: I have been baking good bread off a recipe from a Jacob Burton video I found on YouTube a few weeks ago.  It is a 70%…

sourdough pullman loaf

sourdough pullman loaf Submitted by STUinlouisa on January 23, 2015 – 10:11am. Does anyone have a recipie for a sourdough loaf that works for a 9 inch pullman pan? I’m looking for one with a mild acidity suitable for a…

Thanks to Abe, I've made my first SD loaf

Thanks to Abe, I've made my first SD loaf Submitted by hreik on January 23, 2015 – 10:06am. Abe has helped me so much over the last 10 days.  When I thought my starter was failing he helped me patiently…

Warm from the oven

Warm from the oven Submitted by BobBoule on January 22, 2015 – 12:34pm. is how my wife likes her bread, but I just can’t seem to be able to bake a loaf that can be cut as it comes out…

Oven rise

Oven rise Submitted by sloyest on January 22, 2015 – 12:05pm. Hello everybody, I have just taken breads out of the oven. Based on Tartine Bakerys recipe with 18 hour retarding in refrigerator for final proofing. The taste is very…

Milwaukee Dark Rye Bread

Milwaukee Dark Rye Bread Submitted by Bob S. on January 22, 2015 – 10:10am. Source: Fresh Loaf

My starter just didn't start!

My starter just didn't start! Submitted by yorkshirecath on January 22, 2015 – 9:57am. I made a starter from just flour and water. Fed it 1tsp flour and 2tsp of water every day and am now on day 5 and…

Finding Bread Clubs

Finding Bread Clubs Submitted by Wannabe on January 22, 2015 – 9:52am. This bread-baking thing is starting to become a passion (obsession?). The Fresh Loaf community is truly exciting. Amazes me how fast people respond, some with thoroughly researched answers….