The Fresh Loaf

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Channel Reputation Rank

#74
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Activity Status

Alive

last updated

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Category

Breads

According to the data and stats that were collected, 'The Fresh Loaf' channel has an outstanding rank and belongs to Breads category. In addition 'The Fresh Loaf' includes a significant share of images in comparison to the text content. The channel mostly uses long articles along with sentence constructions of the basic readability level, which is a result indicating a well-balanced textual content on the channel.

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? Average Article Length

Medium-length materials prevail on 'The Fresh Loaf' that may be an effective tactic to grip their readers’ attention with a wider range of helpful content. There are also longer items making up more than a quarter of all articles, which can provide a deeper insight into their subjects. Moreover, there are a few short articles.

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long

? Readability Level

'The Fresh Loaf' mostly contains texts of a basic readability level which may show their aim to reach a wider audience. Besides, there are articles of intermediate readability, which make up more than a quarter of all content on the channel.

advanced

basic

? Sentiment Analysis

Positive emotional expressions prevail throughout the texts: they may include favorable reviews, appreciation or praise in regard to the subjects addressed on the channel. However, the channel also contains some rather negative or critical records that make up just a small amount of all its content.

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Recent News

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But you may check out related channels listed below.

I've done whole wheat... what about multi grain?

[...] I've done whole wheat... what about multi grain? Submitted by Sarah LuAnn on February 13, 2015 - 9:33am. Yesterday I [...]

Vermont sourdough with whole wheat

[...] Vermont sourdough with whole wheat Submitted by nirli on February 15, 2015 - 11:09am. When I got Hamelman's bread book, I decided [...]

Spelt, Whole Wheat and 1/6th Enriched

[...] Spelt, Whole Wheat and 1/6th Enriched Submitted by OOdles on February 13, 2015 - 2:09pm. I've crafted a loaf that' [...]

FWSY Field Blend #2 from Seattle

[...] , here's the combination of flour: - AP - KA - Rye: Whole Foods (no label on sourcing) - Whole Wheat: Central Mill's Whole Wheat Special Flour Note: I once used CM's artisan AP flour plus. [...]

How to convert from Sourdough to Fresh Yeast or IDY

[...] How to convert from Sourdough to Fresh Yeast or IDY Submitted by AbeNW11 on February 13, 2015 - 12:28am. Well somebody liked the Tomato [...]

How do I measure fresh yeast?

[...] How do I measure fresh yeast? Submitted by AbeNW11 on February 12, 2015 - 1:42am. When going into the really small amounts [...]

fresh yeast

[...] fresh yeast Submitted by hawkeyefxr on February 15, 2015 - 6:34am. If this is the wrong place for this [...]

It's been far too long

[...] a bit lighter so I ventured into some modified Gosselin baguettes with added levain, reduced fresh yeast, cool overnight autolyse, long bulk ferment.  These, too, may have been the best baguettes to [...]

SD Sprouted Wheat Bread with Weird Scald

[...] and spent fed to the 3 week retarded, rye starter in the levain and had sprouted wheat in the dough flour.   The levain was 16% of the dough flour and the hydration listed of 72% is a bit misleading [...]

50 % Whole Grain Kamut 2 Ways with Malbec Kamut Risotto or Seeds & Prunes

[...] feed the levain and get them as wet for as long as possible. We did a 1 hour autolyse with the dough flour and water with the salt sprinkled on top as the retarded levain warmed up on a heating pad.  [...]

100 % Whole Grain Kamut With 14 % Sprouted

[...] % Flour 45 10.44% Water 21 4.87% Levain Hydration 46.67% Levain % of Total Flour 10.44% Dough Flour % 85% Extraction Kamut 326 75.64% 100% Whole Sprouted Kamut 60 13.92% Total Dough Flour [...]

Nothing Bread - 100% Unbleached Yeast Water White Bread

[...] took 12 hours as the YW had been stored for months with no maintenance. We did autolyse the dough flour and water for 1 hour as the YW levain warmed up on the counter with the salt sprinkled on top.  [...]

Another FWSY Field Blend #2

[...] Another FWSY Field Blend #2 Submitted by greenbriel on February 17, 2015 - 11:07am. Looks like a few of us making [...]

Forkish FWSY Field Blend #2

[...] Forkish FWSY Field Blend #2 Submitted by greenbriel on February 13, 2015 - 9:08am. My first use of my young (10 days) [...]

FWSY Field Blend #2 from Seattle

[...] FWSY Field Blend #2 from Seattle Submitted by Tpark2015 on February 16, 2015 - 11:37am. Hi Fresh Loaf friends! [...]

Hello From Encinitas California

[...] Encinitas California Submitted by OOdles on February 16, 2015 - 4:47pm. I'm fairly new to the fresh loaf. Great community here. I've been baking for about a year or 2. I have an almost entirely [...]

No-Knead Sriracha Bread (Diablo Bread)

[...] Bread) Submitted by DeKay on February 16, 2015 - 12:31pm. This is my first blog post on The Fresh Loaf.  Hopefully this bread will interest some of you. I call this bread Diablo Bread, The Bread of [...]

Questions , questions and more ....

[...] !  Beautiful day! Did I read somewhere that it is better to wait 24 hours to slice a fresh loaf of bread? This morning, I feed my sourdough starter.  I am feeding it 1/4 cup starter, 1/ [...]

Local High-Extraction flour and sprouted kamut + all semolina bread

[...] , rough, and most certainly rustic. Yet it was incredibly delicious, especially when she cut a fresh loaf, drizzled (or drenched!) slices with olive oil, and topped it all off with some oregano. Here [...]

Porridge & Grits Bread

[...] to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees. Take the bread out of the oven when done and let it cool on a [...]

salt rising bread problem

[...] , then bake in a hot oven (I do 25 minutes at 375 F and 25 minutes at 325 F); (9) check the internal temperature of the bread which is about 205 F to 210 F; (10) turn the loaves out on a wire rack to [...]

How to convert from Sourdough to Fresh Yeast or IDY

[...] in the oven, reduce the temperature to 425 F. Bake for a total of 40 minutes, or until the internal temperature is over 200F. 8. Let the bread cool completely on a rack before slicing. [...]

Nothing Bread - 100% Unbleached Yeast Water White Bread

[...] oven down to 425 F, convection this time, and baked it for another 10 minutes until the internal temperature was 208 F.  We then turned off the oven and let it sit on the stone until the internal [...]

SD Sprouted Wheat Bread with Weird Scald

[...] 0.1483 Water 66 14.83% Total 140 31.46% Levain Totals % Flour 70 15.73% YW Water 70 15.73% Levain Hydration 100.00% Levain % of Total Flour 15.73% Dough Flour % Sprouted Wheat 50 11.24% LaFama AP 325 [...]

50 % Whole Grain Kamut 2 Ways with Malbec Kamut Risotto or Seeds & Prunes

[...] 14 16 28 58 14.36% Total 36 32 56 124 30.69% Levain Totals % Flour 62 15.35% Water 62 15.35% Levain Hydration 100.00% Levain % of Total Flour 15.35% Dough Flour % 85% Extraction Kamut 142 35.15% KA [...]

100 % Whole Grain Kamut With 14 % Sprouted

[...] 6 12 0 18 4.18% Total 18 24 24 66 15.31% Levain Totals % Flour 45 10.44% Water 21 4.87% Levain Hydration 46.67% Levain % of Total Flour 10.44% Dough Flour % 85% Extraction Kamut 326 75.64% 100% [...]

Looking for a good basic sourdough recipe

[...] LuAnn on February 11, 2015 - 6:29am. Hello! I'm new around here. I was given a bit of sourdough starter by my Grandmother this Christmas, and have since been feeding it and experimenting [...]

New Here, from upstate New York!

[...] city, folks ;-) I've dabbled in baking bread for years, but recently was given some sourdough starter by my grandmother. She isn't much of a baker, but found that she could eat sourdough [...]

Questions , questions and more ....

[...] for a recipe I would like to make.   The recipe calls for - 360 g mature 100% hydration sourdough starter. Did I do this correctly? Thank you so much! [...]

?Key Phrases
I've done whole wheat... what about multi grain?

[...] I've done whole wheat... what about multi grain? Submitted by Sarah LuAnn on February 13, 2015 - 9:33am. Yesterday I [...]

Vermont sourdough with whole wheat

[...] Vermont sourdough with whole wheat Submitted by nirli on February 15, 2015 - 11:09am. When I got Hamelman's bread book, I decided [...]

Spelt, Whole Wheat and 1/6th Enriched

[...] Spelt, Whole Wheat and 1/6th Enriched Submitted by OOdles on February 13, 2015 - 2:09pm. I've crafted a loaf that' [...]

FWSY Field Blend #2 from Seattle

[...] , here's the combination of flour: - AP - KA - Rye: Whole Foods (no label on sourcing) - Whole Wheat: Central Mill's Whole Wheat Special Flour Note: I once used CM's artisan AP flour plus. [...]

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