Hi there everyone. Recently finished a baking course at Red Beard Historic bakery and have been starting my leaven/wort over the last 2 weeks. ... read more →
I've seen a few references to hydration and noted a good explanation at Shiao Ping's recipe entry. "Bakers percentages are relative to fl... read more →
Every now and then I produce yeast donuts and always end up with some left over cuttings. I do not want to scrap the cuttings, instead I wou... read more →
I have made a couple of loaves with a linseed soak and they turned out really well, what I want to know is how to make the seed stick to the outside of the... read more →
This is my take on a sweet potato sourdough, instead of roasting the sweet potato I elected to boil ... read more →
Hi,Read more read more →
My latest problem... I am using the beginners recipe 500/330 with a 60% hydration starter (I feed it... read more →
Hi all,can someone tell me please. The situation is about a week or more ago i got my starter out of the fridge and feed it ready to make some bread b... read more →
I am new to sourdough baking. Just wondering what type of pans are the best for this type of baking? Are there specific brands that work really... read more →
.beHaving struggled with Sourdough - Finally some success !!! read more →
Have just tried baking my loaf inside a caserole dish (cast iron) I am pretty happy with the result.... read more →
I posted some questions about actually baking bread but I would like a few hints about how to m... read more →
Hi everyone, I'm new to the forum but have been cultivating my first sourdough starter and have been running it fairly successfully for 2 months n... read more →
Hi Everyone, I'm new to the forum but have been cultivating my first sourdough starter and have been running it fairly successfully for 2 months n... read more →
Hello all, Read more read more →
SOOOOO I got the bug a couple nights ago. I was trying to stay on the paleo diet and just dyin... read more →
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