I'm trying to learn to bake sourdough but I've never baked before last weekend where I tried one of sourdom's basic tutorials. So I'm going to ba... read more →
My starter's a week old now and i decided last night to change from a 30:70 rye:white mix to 100% white. Today though, it hasn't risen as much as previous... read more →
Hey all. I've been lurking around this forum for a while now. I have decided to enter the world of sourdough, but to do it right, and I guess that means ... read more →
Hi again one and all,
I'm 'sourpuss'-the natruopath who started this sourdough Barley thread.
I'm absolutely amazed at the efforts you're all making on beh... read more →
photo is coming as soon i pull this thing out of the owen
hydration ~80% does strange things to your bread read more →
I made pizza last night and I felt the crumb was a bit short, will too much kneading shorten the crust?
salt read more →
use it or not too use it?
those that seen my posts know that my bread isn't perfect but while trying different ways of working on my dough i notice not muc... read more →
while my starter is taking its time in cold melbourne weather and i don't think it will be ready for week or even more i got couple of yeast problems that ... read more →
I'm just baking a loaf that I think is over proved: it went *splodge* and stayed pretty flat in the oven. There was some rise in the oven but it wa... read more →
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 →
Or Sign up with us.
by Graham, Maedi & You!
54 people online - 25,445 posts and counting!
© 2015 Artisan Baker