I'm new to the forum (great discussions!) but have been following things for a few months now. I'm currently living in China and due to the terrib... read more →
I was on here a while ago with some beginner questions and got some great help... i've been plugging away at a basic s/d recipe and getting better... read more →
The main problem I'm having is after the second proof. I'm doing the second proof in a 20cm round colinder lined with a cloth. The first time I did it I he... read more →
Followed a similar method as before using 1 cup of beer, teaspoon of bread improver and straight from fridge to proving basket. Tastes great.
Kneading time... read more →
Hi All, I've successfully created a couple of loaves after 1 months break. Driven by the bland taste of most of the bread bought in shops I reached for my ... read more →
this is probably my 6th (ish) batch of sourdough I've made. I'm still working with a basic recipe from SourDom's blog, because I want to get the t... read more →
I'm a new member here butI have been around reading all your inspirational post for a while. Thanks so much for the inspiration.
I finally baked my... read more →
I pruchased Banneton that are lined with canvan. They are used and I see are slightly moldy on the bottom of th canvas. Any suggestions hoe to clean it?
... read more →
If the recipe calls for 3 cups of starter and I've got 1 cup of cold starter in the fridge whats is the best way to get it to 3 cups keeping the acid level... read more →
I am a complete newbie in sourdough baking. I have heard so much about it and after a few bouts of soft, fluffy bread that Malaysians like, I am ready ... read more →
I've bake a few loaves and i'm getting the hang of the process. I did a couple of loaves today and feel the balance of yeast bacteria is good to my taste.
... read more →
I baked a sour dough a couple of weeks ago(which the doe was fermented in the fridge overnight). The taste seems to be far superior to the other sourdough ... read more →
Please check my blog of yesterday's Sour Dough bake at
welcome any comments and advice.
Thanks read more →
I expanded my starter last night and this morning mixed all the other ingredients to make sour dough but I forgot to hold some of the starter back for next... read more →
I know this is a dumb question but I am just learning. How do you get that nice white or brownish white flour-covered crust that i see on top of some of th... read more →
Once you've got the starter to the cappacino effect is it time to feed with more flour and water?
How to I attach pictures? read more →
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