Ciabatta a'lancienne (to mix languages somewhat) based on Peter Reinhart's a l'ancienne recipe.The D... read more →
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The last few weeks I have been experimenting with hot cross buns. I was inspired by Mick's recipe fr... read more →
I have had a starter which i've been using regularly, quite successfully for about 4 years. recently however its started to really lose its ... read more →
Welcome to SourDom's beginners blog, the tutorials are:Read more read more →
In the midst of making a bread and the digital scale dies on me. Some observations on that addiction and rules to heed when making bread. read more →
Hello to everybody, Well first I must say I am happy I have found this site, I learn some very ... read more →
I was making dough according to the 5-minute artisan bread book with white flour and then got some wheat berries and started using that. The recipe called ... read more →
German bakery chef looks for a new job.I am a qualifield german baker with certificate and 49 years young.I live and work for the last 7 years in Thailand ... read more →
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I have been to a few India Restaurants over the years and one of my favorite parts of the meal has b... read more →
In response to a request, here is the recipe that I have used to make crumpets.This quantity makes a... read more →
Shalom, my third try with sourdough came out fantastic! After using the starter that led to this matrvel, I added a mixture of water and ry... read more →
Hi! I've started making sourdough bread last year (in April if I remember well). My first attemp... read more →
For these crispy, light and buttery sourdough pastries, come to Crystal Waters Bakery any Saturday f... read more →
Hi all Sourdough friends!If you haven't already heard, there is a big baking show in Sydne... read more →
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