Hi.I've been following this site for a while and (trying to) make sourdough since July 2013. My ... read more →
Hello there,I am new to baking and have just baked my 2nd lot of bread. My problem is that when I put my loaves in the oven, they seem to subside, rather t... read more →
Hi friends, I am very new to bread baking. I started my own starter and baked a loaf with it. It was okay not very good not bad kinda loaf but did taste go... read more →
Just wanted to say what a great website you have here for a newby bread maker!I have ordered some of your starter (just in case) but as I'm interested ... read more →
Often my loaves have a doughy texture when cooked. They appear cooked but when you eat it becomes doughy in your mouth. Does that mean they're under-cooked... read more →
I am trying to make a starter. My first try I used some active dry yeast (I didn't know any better) It smells like alcohol. the second I just used flou... read more →
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Still much to learn, but I am feeling better about my bread. This one is still hot and a bit moist, maybe should have cooked longer and allowed to co... read more →
Hi EveryoneI've just started making sourdough - made 3 batches so far.The first and third batch stuck like mad to the tea towel when I tried to turn th... read more →
I just wanted to say Thank you. I have learned so much by reading all the wonderful articles on this... read more →
Hey everyone!New to Sourdough baking and searching around on the Internet has not led me to the answer that I am seeking, so hopefully someone can assist.I... read more →
I have started making sourdough a while ago and still haven't managed to produce a nice loaf. I&... read more →
I'm a new baker, been working with Carl's 1847 starter for about a year. Can't say when this started -- might have been from the very beg... read more →
Last night my starter looked great, smelled great, so I started a pre-ferment for a loaf of bread. Today the preferment looks and smells good, but the star... read more →
I have a problem in producing a dough that will "stand up" . I use a 70% hydration and a 1-2-3 proportion for starter, water and flour. Whether I... read more →
So given my love of bread I finally delved into the world of sourdough with the help of PH's book 'bread'... anyways... he says to leave the or... read more →
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