I used a Ken Forkish FWSY three-day recipe. Result: A good white bread, nothing wrong with it taste-wise, but looks turned out to be much more beautiful th... read more →
Hi all,I have been making sourdough bread for some time, and lurking and using this forum extensivel... read more →
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 →
I all, new to sourdough baking, and baking in general. Thanks for all the great posts, and adv... 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,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 →
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 →
Hello bakers,Read more read more →
I've been baking a buckwheat sourdough for 6 months using KA special flour and 10% buckwheat. 825g KA special85g buckwheat265g starter500g water1... read more →
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