i got some polish recipes and can't work out what flour it is asking for
dictionary doesn't seem to cover baking :O
was trying to find some pictures of cro... read more →
i been using few different tins in past but for last year (or bit more) i switched to those silicone tins, the first one i had was not too good for bread b... read more →
Thanks to SourDom for sending me some of his precious starter for me to get baking again (after my own starter went down the sink ... ).
Whilst it not be a... read more →
This was a question that Isabelle asked in response to one of my experiments. I thought that others here (Nina, Mick) might have more knowledge than I of t... read more →
....does it cost in electricity for typical domestic fan forced electric owen per hour?
just wondering if my bread is really cheap or maybe i'm looking at ... read more →
has anyone tried baking using spelt/rice flour? whats the results and what to look out for when using these kinds of flour low in gluten?
thanks. read more →
I?ve been baking bread for a little while now and have been experimenting with different techniques. I have been very successful in creating a vibrant and ... read more →
Recently I had a loaf not turn out so well. Rather poorly in fact!
I'd welcome some comments and advice about what might have gone wrong. Fair wa... read more →
I'm thinking my sad story could be grounds for divorce.
SourDom ... as I mentioned a few weeks ago, I was going to follow your instructions ... which I did... read more →
OK ... a question of yeast vs sourdough from one of the beginners.
Y'all know about the 'incident' I had a couple of weeks ago (hubby accidentally threw my... read more →
Francis asked me in a PM, but I have posted the reply here as others may have the same question
how to get more rounder breads like soccer balls th... read more →
Ask questions and make suggestions for [url=http://www.sourdough.com.au/beginners/#TOOLPREP]TOOL PREP[/url] read more →
Take #3 and I have some results that I like:
[img]http://stonerows.net/gile... read more →
would like to ask whether there is a guide when using leaven with different types of bread.
1) one has a plain flour type leaven would it be more suited... read more →
Can I freeze yeast succesfully? read more →
tried baking my 1st sourdough. used 100% hydration. started at 10am and baked at 7pm.
leaven was refreshed on saturday at 11pm and used on sunday at 10a... read more →
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