thefreshloaf.com

GENERAL
META
HTML
LINK ANALYSIS
SERVER

Thefreshloaf.com recives any estimated n/a unique visitors and n/a unique page views per day. Revenue gained from these much visits may be n/a per day from various advertising sources. The estimated worth of site is n/a.

Website Age n/a
Alexa Rank no-data
Country Canada
IP Address 165.227.38.173

META INFORMATION

Title

The Fresh Loaf | News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Description

News and Information for Artisan Bakers and Amateur Bread Enthusiasts

Keywords

bread, baking, recipes, sourdough

Content Type

utf-8

No	Meta Name	Value
1	viewport	width=device-width, initial-scale=1, maximum-scale=1, minimum-scale=1, user-scalable=no
2	abstract	News and Information for Artisan Bakers and Amateur Bread Enthusiasts

KEYWORDS AND KEYWORD DENSITY

No	Keyword	Website Count
1	Bread	2
2	Baking	9
3	Recipes	47

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GENERAL HTML INFORMATION

Type	Status
HTML 5
Responsive Website

HTML SIZE INFORMATION

Text / Code Ratio 10.34 %

thefreshloaf.com has a website text/code ratio of 10.34 %. Search engine crawlers tend to not pick up pages with inadequate content.

IMPORTANT HTML TAGS AND COUNTS

Titles

H12
H210
H30
H40
H50
H61

No	Text
1	The fresh loaf
2	Home

No	Text
1	Main menu
2	Search form
3	Homepage features
4	Recent posts
5	Recent comments
6	Bread browser
7	Recent blog entries
8	Recent advanced/off-topic posts
9	Most bookmarked
10	Favorite recipes

No	Text
1	News & ınformation for amateur bakers and artisan bread enthusiasts

Text Styling

STRONG0
B3
EM60
I0
U0
CITE0

No	Text
1	Welcome to The Fresh Loaf, a community for amateur artisan bakers and bread enthusiasts!
2	register today
3	login here

No	Text
1	6 hours 8 min
2	6 hours 49 min
3	7 hours 20 min
4	7 hours 40 min
5	9 hours 50 min
6	10 hours 10 min
7	10 hours 32 min
8	11 hours 48 min
9	12 hours 51 min
10	13 hours 59 min
11	14 hours 23 min
12	14 hours 31 min
13	21 hours 40 min
14	23 hours 55 min
15	1 day 2 hours
16	37 min 53 sec
17	1 hour 36 min
18	1 hour 39 min
19	1 hour 58 min
20	2 hours 16 sec
21	2 hours 14 min
22	2 hours 17 min
23	2 hours 35 min
24	2 hours 43 min
25	3 hours 10 min
26	3 hours 45 min
27	4 hours 13 min
28	4 hours 55 min
29	5 hours 1 min
30	5 hours 2 min
31	29 sec
32	5 hours 52 min
33	10 hours 25 min
34	10 hours 51 min
35	10 hours 59 min
36	1 day 7 hours
37	1 day 11 hours
38	1 day 12 hours
39	2 days 4 hours (2)
40	4 days 4 hours
41	1 week 1 day
42	2 weeks 5 days (2)
43	2 weeks 6 days
44	3 weeks 2 days
45	4 weeks 10 hours
46	1 month 3 days
47	1 month 1 week (2)
48	1 month 2 weeks (2)
49	1 month 3 weeks (4)
50	3 months 6 hours
51	3 months 4 days
52	3 months 3 weeks
53	3 months 4 weeks

LINK ANALYSIS

Total Link Count: 158

Internal Link Count : 157

No	Text	Type
1	The Fresh Loaf	text
2	Home	text
3	Forum	text
4	Lessons	text
5	Handbook	text
6	Videos	text
7	Books	text
8	Recipes	text
9	FAQs	text
10	Blogs	text
11	-	empty
12	register today	text
13	login here	text
14	Frog Bread Revisited	text
15	-	image
16	Pumpkin Sourdough	text
17	-	image
18	I can't seem to get sourdough breads to rise...	text
19	Bulk proof evaluation 100% whole grain dough	text
20	How to convert a recipe to a cold proof	text
21	Hey homeslice	text
22	English Style Malt Loaf	text
23	Starter:Doubling and stirring	text
24	What should the crumb feel like?	text
25	Did i collapse my gluten structure? Or just...	text
26	Poor rise after longer bulk fermentation	text
27	Sudden surge in starter activity ?	text
28	First Loaf w/Overnight r****** in the Refrigerator	text
29	Dinkel Dunkel Dinkel	text
30	worried about acetone smelling starter, doing a...	text
31	Converting yeast recipe to soudough	text
32	brioche type dough	text
33	more	text
34	Bulk proof evaluation 100%...	text
35	HI Seasidejess.The other day	text
36	Sudden surge in starter...	text
37	Thanks for responding! I was	text
38	Sudden surge in starter...	text
39	Oh I see, thank you for the	text
40	Dinkel Dunkel Dinkel	text
41	craft brewery site	text
42	Rye vs dark rye for starter	text
43	Dark rye and whole rye are...	text
44	How to convert a recipe to a...	text
45	What's a poolish? Sorry I	text
46	How to convert a recipe to a...	text
47	One suggestion is to use 1/8	text
48	Drying starter	text
49	I kinda thought the yeast in	text
50	Bulk proof evaluation 100%...	text