Bread #55 is a basic whole wheat that is easy and tastes good. Now that I am more than halfway to 108, my standards are higher and I am considering a few s... read more →
Hi,Read more read more →
I all, new to sourdough baking, and baking in general. Thanks for all the great posts, and adv... read more →
Hi all,I have been making sourdough bread for some time, and lurking and using this forum extensivel... read more →
Ciabatta a'lancienne (to mix languages somewhat) based on Peter Reinhart's a l'ancienne recipe.The D... read more →
My loaves often cracked at the base during baking even though I sliced the top to allow for expansio... read more →
My starter has a weird gray layer on top and what looks to be lots of white bubbles (I don't think it's mold, and it smells fine). I recently... read more →
Hi there, any readers familiar with demand for wholesale artisan/sourdough breads in the:1] New Norfolk region (NW of Hobart)2] Hobart inner cityWondering ... read more →
Hey All, I'm new to the site - great to see such an active community around sourdough. I've been experimenting with a sourdough starter that I feed strictl... read more →
Recipe200gr of your discarded starter...............I find pure white gives most authentic, taste an... read more →
Hi! I've started making sourdough bread last year (in April if I remember well). My first attemp... read more →
http://sweetsoursavory.com/blog/2014/7/8/danish-rye-bread-revisitedMakes 2 big loafsRead more read more →
Dear all, when we bake our baguette (sourdough with 0,3% yeast) we have a nice oven spring but the crust fails to crack in a rustique way. It stretches mor... read more →
Dear baker friends in australiaI want to know where I could apply for head bakery job in Australia About myself . im 36 year old egyption head bakery ... read more →
Dear Baker friends in Australia, Read more read more →
Can anyone tell me where might be good to buy bulk organic flour in Melbourne. I am particularly after Rye, Spelt (white and wholegrain) and Kamut. I... read more →
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