I just got my copy of the handmade loaf (I know... I'm a sheep). And let me say I haven't attempted any of the recipes yet, so these questions may be a bi... read more →
no matter what i try i can't get my rolls to do what i want
they taste and smell great but they more like dinner rolls
i want to make nice light and fluffy... read more →
Heres the roundup of my second effort at sourdough. I used the 750g Rye Loaf Recipe and this time followed it to the dot.. well not really, I kneaded with... read more →
this what happens when i take no shortcuts
so for who ever is trying to make nice sourdough bread
follow instructions to the dot
[img]http://www.... read more →
Most of the references on making your own "starter" call for good quality flour. However I've not found any mention of the effects of water... read more →
i can't help myself and almost every time i refresh i wash the glass jar i keep my starter in than i do mass murder and put boiling water inside than i mix... read more →
what is best way ?
i tried with wet knife and brushed in oil and dry and it seem that dry knife works best but still i always pull the dough while slashing... read more →
i did small experiment
same dough cut in two portions after bulk proofing
shape and let it sit for same amount of time
owen time i sprayed both breads and ... read more →
The answer to my question is probably already lurking somewhere, but i couldn't find it. So here we go:
Usually I will do a Detmold 3-stage process to refr... read more →
i put it in a fridge bit late (it was at its peak)
good thing is that after being there few days smell went back to fruity
so my question i... read more →
I have always wondered how you figure out how much dough will fit into a banneton or baking tin so that it will just neatly rise to the top and not overflo... read more →
I baked my first sourdough loaves this weekend, with mixed results. I used Bill's 750g Rye Loaf recipe with the minimal kneading technique. Bulk fermenta... read more →
I made a great chef, starter and bread
the book I was following then said to put the reamining chef into the fridge in an airtight container and fee... read more →
I baked my first sourdoughs this weekend and for taste the breads were great. My question is how do I maintain the shape of the loaf after proofing? For my... read more →
OK, long time bread baker first time sourdougher.
I need to know how to go about making my loaf, starting with... the starter.
I know I should start with e... read more →
after week of nice fruity smell my starter is gone back to sour milk smell
would the low temperature in melbourne be resposible for this?
what to do? what ... read more →
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