100% Spelt Sourdough | The Fresh Loaf

Hi There, I have heard some people bake to discharge the tension and the stress after a week of hard working but this definitely did not happen to me :). In fact I started baking with the idea of saving some money and after lots of failures, I started becoming even more stressed. As any newbie, […]

Toasted Oat SD | The Fresh Loaf

 Hello friends! So, I haven’t been around for a (long) while. My last post was my last bake. Really, it’s been that long. You know when life just gets so …. blah… you can’t actually see straight? I’ve had one of those. Maybe not everyone can relate, but I think nearly everyone here can relate […]

Playing with my food | The Fresh Loaf

Another batch of Vermont SD, ho-hum.  However this time I decided to score these differently as well as some pre-shaping changes and a more gentle final shaping.  Which I’ll attribute to the shorter and slightly stubbier look of these In the spirit of Abel’s Ziggy scoring, which I’ve done  few times now – I decided […]

Larraburu SFSD Revisited | The Fresh Loaf

It has been a while since dough.doc posted the Larraburu process for making their famous San Francisco SD bread from the late 60’s and early 70’s.  It really was great bread made by the thousands of loaves.  There were a couple, three things that hit me as being strange after reading the process. First off, […]

Polenta, Pepita sourdough…with a twist!

Having found the Polenta Pepita sourdough bread recipe on this site, I set about making the bread only to realize that the hubz had used the last of the Pepita seeds on his salad! And so the recipe “evolved” into a new one! Pepitas were replaced by pinenuts, and with the addition of two tablespoons […]

Tutorium: Helle Weizenbrötchen selbst backen

In meiner Facebook-Gruppe „Angebacken“ findet an diesem Wochenende ein gemeinsames Back-Event statt. Wir backen gemeinsam helle Weizenbrötchen mit dem Ziel, sie optisch und geschmacklich einmalig hinzubekommen. Hierzu habe ich mein schon bestehendes Brötchen-Tutorium von 2012 erweitert, um ein vielfach erprobtes und gelingsicheres Kursrezept ergänzt und ausführliche Videos erstellt, die alle Arbeitsschritte deutlich zeigen. Es ist […]

Granola Sourdough | The Fresh Loaf

I saw someone post a Granola Sourdough which looked pretty good so I threw 60 grams of granola into my standard recipe to see how it would come out. I was pretty impressed as the granola added a good subtle flavor and texture which I really liked…. I will be experimenting more with this soon. […]

Probably been round the block before …

Probably been round the block before … Submitted by Portus on March 21, 2018 – 12:18pm. A Johannesburg filling station keeps passing motorists entertained with its daily ration of aphorisms.  I think this one is worth repeating, even if it’s not new! Source link

A Spring Bake for Spring Break

I have been exploring the delicious world of porridge breads lately but today I decided to venture away from that…sort of.  When I first started baking bread, apart from the therapeutic value of the process, my motivation was primarily nutritional. I wanted to bake bread that tasted good and was good for me…of course how […]

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