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The Fresh Loaf

Information for amateur artisan bakers and bread enthusiasts

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  • My goals and yesterday's bake results
    My goals and yesterday's bake resultsSubmitted by texasbakerdad on July 19, 2018 - 8:22am.I joined The Fresh Loaf a week or two ago when I realized I was going to need help to achieve more open crumb.
    11 minutes ago  ·  Share it:   facebook · twitter · e-mail
  • Hydration feel problems
    Hydration feel problemsSubmitted by texasbakerdad on July 19, 2018 - 6:42am.This post references the following video:https://www.youtube.com/watch?v=ZnxiawZoL4A%C2%A0%C2%A0Hamelman (the master King Arthur baker in the video) says something to the eff...
    2 hours ago  ·  Share it:   facebook · twitter · e-mail
  • Judge my Starter,
    Judge my Starter,Submitted by 1oweth on July 19, 2018 - 12:33am.Normally I bake ciabatta, and have only made sourdough a handful of times. So I'm looking for some advice on my starter which is pictured, it just seems to be making a frothy top wowi s...
    8 hours ago  ·  Share it:   facebook · twitter · e-mail
  • Confused about Dough Development
    Confused about Dough DevelopmentSubmitted by texasbakerdad on July 18, 2018 - 8:50pm.OK...
    12 hours ago  ·  Share it:   facebook · twitter · e-mail
  • Rye Guinness Greek Yogurt Onion Bread
    Rye Guinness Greek Yogurt Onion BreadSubmitted by isand66 on July 18, 2018 - 5:53pm.This one is a keeper.  The depth of flavor added by the Guinness,coupled with the grilled onions and freshly ground rye is amazing.  The added freshly made yogurt p...
    15 hours ago  ·  Share it:   facebook · twitter · e-mail
  • Shaping highly extensible dough
    Shaping highly extensible doughSubmitted by DanAyo on July 18, 2018 - 5:02pm.Can anyone explain how to get a dough as extensible as this and still have it workable? I realize that experience plays a giant part, but I’ve never experienced any dough ...
    16 hours ago  ·  Share it:   facebook · twitter · e-mail
  • A Trio of High Extraction Loaves
    A Trio of High Extraction LoavesSubmitted by albacore on July 18, 2018 - 3:34pm.It's been abnormally hot in Deepest Lancashire (as with most of the UK) these past couple of months.
    17 hours ago  ·  Share it:   facebook · twitter · e-mail
  • Classic Sourdoughs by Ed & Jean Wood
    Classic Sourdoughs by Ed & Jean WoodSubmitted by wildyeast.wildwoman on July 18, 2018 - 2:28pm.Has anyone read or used this book? Would love to swap notes/talk about the book. ...
    18 hours ago  ·  Share it:   facebook · twitter · e-mail
  • Champlain experiment
    Champlain experimentSubmitted by not.a.crumb.left on July 18, 2018 - 10:25am.During the Champlain community bake I abandoned Trevor's premix method as it degraded my UK flours too much and I ended with soup...Thinking a bit more about temperatures I ...
    22 hours ago  ·  Share it:   facebook · twitter · e-mail
  • Abe inspired mid week bake
    Abe inspired mid week bakeSubmitted by Ru007 on July 18, 2018 - 9:50am.Hello friends!!A couple of weeks ago, Abe posted a mid week bake.
    23 hours ago  ·  Share it:   facebook · twitter · e-mail