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 →
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 →
I've been making sourdough bread for over a year, with good results, but recently I've had problems with a large air hole at the top of the bread, ... read more →
about six months ago I purchased 50 grams of Brett Noys starter on-line from somewhere in Brisbane (I forget where) and it has been in the fridge since. &n... read more →
Can anyone give me a clue as what went wrong with my ist attempt at baking sourdough, bread was quit... read more →
Hello from chilly Chicago! Exploring how to make a post on the forum... read more →
Hello everyone,I've been lurking for a while and found many useful tips and recipes on this site. Thank you!Anyway, I also followed the sourdough start... read more →
I normally bulk ferment on the counter, proof overnight in the fridge, then shape, proof and bake. If I want to shape immediately after my bulk ferm... read more →
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