This website has taught me more about baking than a whole library of cookbooks. It offers tutorials in artisan bread making; recipes for every imaginable kind of loaf, muffin, or pizza; and lively discussions from amateur and professional bakers around the world. Many of the best breads and sweets in my repertoire come from what I learned on The Fresh Loaf, including the multigrain sourdough bread I make every weekend and the buttermilk cluster —soft dinner rolls that come out perfectly every time. The Fresh Loaf is as much fun as any food site out there, but it also offers a real education. _—Helen le Vann, Toledo, Oregon _

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