Welcome to headslinger…All the news, half the time.
Scan your favorite sites in a matter of seconds. Store your favorite news sources in quick, easy-to-use folders. Share your reading list with friends and family. Take a tour and learn how this whole headslinger thing works.

The Fresh Loaf

Information for amateur artisan bakers and bread enthusiasts

2
people are reading this
  • Hi all, im newbie
    Hi all, im newbieSubmitted by meobeou on January 22, 2019 - 6:33pm.Im more of a reader than a poster but figure I may as well saw hello.
    38 minutes ago  ·  Share it:   facebook · twitter · e-mail
  • Chewy yeast doughnuts | Help!
    Chewy yeast doughnuts | Help!Submitted by Mariana Carvalho on January 22, 2019 - 6:07pm.Hi Guys! I’d like to know/understand why my dough, after frying stays like this.
    1 hour ago  ·  Share it:   facebook · twitter · e-mail
  • over stretched in first bulk proof period?
    over stretched in first bulk proof period?Submitted by Miobrien on January 22, 2019 - 5:52pm.Hello all, I need advice.
    1 hour ago  ·  Share it:   facebook · twitter · e-mail
  • Bran levain & 50% whole grain sourdough
    Bran levain & 50% whole grain sourdoughSubmitted by pul on January 22, 2019 - 5:19pm.I have been milling my own flour on a blender which is coarser than commercial flour.
    2 hours ago  ·  Share it:   facebook · twitter · e-mail
  • Finally! Bread that didn't burn!
    Finally! Bread that didn't burn!Submitted by Patti Y on January 22, 2019 - 5:15pm.Half of my ovens were fixed today! $450.00 (ouch!) Without parts! I already had the parts that American Range had sent me 4-5 years ago when the oven was still un...
    2 hours ago  ·  Share it:   facebook · twitter · e-mail
  • Using garbage cans to store flour
    Using garbage cans to store flourSubmitted by etsentas on January 22, 2019 - 2:53pm.I was considering buying some large plastic garbage cans to store at least 50 lbs of flour.  Just your average garbage can.  Is there any reason why I shouldn't?...
    4 hours ago  ·  Share it:   facebook · twitter · e-mail
  • Is my thawed (once frozen) pizza dough dead?
    Is my thawed (once frozen) pizza dough dead?Submitted by wvdthree on January 22, 2019 - 11:53am.Hello all,              Two weeks ago I made Ken Forkish's straight yeast pizza dough,enough for two pizzas.
    7 hours ago  ·  Share it:   facebook · twitter · e-mail
  • Grooves on a Bread Board?
    Grooves on a Bread Board?Submitted by DanielCoffey on January 22, 2019 - 8:31am.I would appreciate some advice on whether to get a bread board with grooves or not from those who have tried one.At the moment I am using a regular flat board with no gro...
    11 hours ago  ·  Share it:   facebook · twitter · e-mail
  • Too cold to get my starter going
    Too cold to get my starter goingSubmitted by FrancisK7 on January 22, 2019 - 8:27am.Hey guys, been trying to get my starter going for over a week with no success.
    11 hours ago  ·  Share it:   facebook · twitter · e-mail
  • Professional bakeries not covering during retard
    Professional bakeries not covering during retardSubmitted by scoop1618 on January 22, 2019 - 7:06am.Hi!I've noticed most pics of professional bakeries don't seem to cover their loaves when they go in for retarding onite.
    12 hours ago  ·  Share it:   facebook · twitter · e-mail