Made this bread that I have been working from a Bio-bakery in Berlin and just filled in the % with my hydrations and sour with the aide of a friend... read more →
I have four separate starters that I bake with. Last night I fed each one at about 150% hydration. Today I added 8 oz water, 8 oz bread flour and 4 oz each... read more →
This bread did not have a chance for survival from the beginning. It was a busy day yesterday...was multi-tasking. I started with neglecting to catch my st... read more →
Won't post any pics, you've all seen my loaves before.
Just finished baking 3 loaves of a recipe from NW Sourdough called "Two Night Super Sour".... read more →
Guess who won't be buying English Muffins from now on.
A very interesting recipe and method, it's 81.6% hydration, not one for the faint hearted.
My fi... read more →
Well as I said this morning to Donyeokl I made his Focaccia, well a poor imitation of it anyway. Followed the recipe to the letter, but in reality it didn'... read more →
Hi I made up a recipe that is somewhat like an English muffin bread.
Here is the bread:
[img]http://www.restorides.com/~mom/bread/sponge2.j... read more →
I'd like to get a thicker crustier crust on my sourdough baguettes. I spray them with water, leave some water in a tray in the oven and bake at 225 degree... read more →
Here is my bake for today. It is a Sour Dill Onion Rye Loaf.
Instead of Dill seed I used crushed dried whole dill, it gave a great dill flavor.
[img]http... read more →
Ok, you've seen my white loaves before and the photo below is just to show the crumb. Sorry it is blurry, I'm having a bad hand day.
In my white loaves I u... read more →
I baked a Milk loaf using Dan's recipe last week and converted the recipe to a 50/50 wholemeal sourdough loaf using water instead of milk. Did some changes... read more →
This sourdough thingy is really infectious...
Have never baked so much bread before and have baked another now.
A small, 400g loaf of potato and bee... read more →
Pane de Como bread that I tried out by changing from a poolish to 100% leaven, smells good and light as well, made it small or the lady of the house goes n... read more →
Just baked a loaf of focaccia using white leaven at 100% hydration. Did not do a good job at dimpling the top before baking though.
[img]http://i63.... read more →
Thought it would be fun to post the experiments I am working with involving grilled sourdough. This is meant to be grilled on an outdoor barbque. My barbqu... read more →
A couple of 500g 1/3 rye loaves baked using the rye flour recently purchased from Bibina. Very different flour to the organic wholegrain rye I have been us... read more →
Or Sign up with us.
by Graham, Maedi & You!
63 people online - 25,164 posts and counting!
© 2014 Artisan Baker