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….

Beginner sourdough – weak, wet dough?

Beginner sourdough – weak, wet dough? Submitted by Hippytea on January 21, 2015 – 2:05pm. As I posted here, I’m a very early-stage convert to sourdough, just practicing with a very simple recipe to get a feel for the dough….

Pullman pan wear and tear

Pullman pan wear and tear Submitted by Nominingi on January 21, 2015 – 12:41pm. I bought two Pullman pans within the last year. Both are showing signs of wear and tear that concern me. I’ve not abused these pans in…

No plan loaf

No plan loaf Submitted by Edo Bread on January 21, 2015 – 12:11pm. I was planning on a bake free day. But early in the morning I was asked if I could come up with loaf of bread. I knew…

Sourdough, honey and seeds

Sourdough, honey and seeds Submitted by Abelbreadgallery on January 21, 2015 – 10:33am. Quiet simple. 120 gr. liquid sourdough, 330 gr. bread flour, 150 ml water, 15 gr honey, 10 gr salt and 150 gr of roasted-soaked seeds (sesame, brown…

steam is *not* always the same temperature

steam is *not* always the same temperature Submitted by Hippytea on January 21, 2015 – 10:11am. I’ve been reading through the forum archives and have come across several threads where steaming methods were discussed, and the statement has been made…

Single-rise sourdough: butterable experiments

Single-rise sourdough: butterable experiments Submitted by Hippytea on January 20, 2015 – 2:04pm. As a moderately experienced baker with instant yeast, but an utter beginner at sourdough, my experiments so far extend only to this. If you’re a person who…

Large Proofing Box from a Broken Fridge or Freezer?

Large Proofing Box from a Broken Fridge or Freezer? Submitted by chris d on January 20, 2015 – 1:29pm. Looked around a little here (but not a lot) and was wondering if anyone had any experience with making a proofing…