My loaves often cracked at the base during baking even though I sliced the top to allow for expansio... read more →
Hi! I've started making sourdough bread last year (in April if I remember well). My first attemp... 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 →
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 →
Bread #54: A reworking of a dark rye - sans kneading, little less dark, little less hydration. Much as I am open to learning from failures, there's not... read more →
Why does my sourdough, spelt bread have a horizontal hole through the whole loaf after baking? It runs roughly ⅔ from the bottom. Looks... read more →
Hi everyone! I'm very new (just created my starter last month) to the world of sourdough and am ... read more →
Hi. I have just made my own sourdough starter and now bread.The only difference from the original re... read more →
Hello Sourdough Companions!Admittedly, I haven't been active in this forum but I'd like to i... read more →
Hello,Is anyone making organic (unsalted) rye bread in Northern Ireland? I desperately need it for the special diet (Gerson Cancer Therapy) that I... read more →
Hi All,Back lurking about the boards again...thought i'd post a bake i did last week for my nephew's... read more →
My starter is normally of quite a firm consistency but this morning it is really runny like pancake batter....no change in hydration. Is it still saf... read more →
Hi, we are trying to recrute a baker for our artisan bakery on the wonderful North Norfolk coast UK ... read more →
Two good spelt recipes came out of a two-month period with distractions of other projects and breaking appliances (not the oven). Two lessons: Spelt is goo... read more →
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