Here are my first attempts with very different results. Read more read more →
Hi everyone, i just found this forum while I was looking for new sourdough information. I... read more →
Hi guys, I have a very beginner question: bread recipes call for up to 2 cups of starter per dough, and I can't get my head around where this volume comes ... read more →
I have noticed in the last 3-4 weeks that my starter, a white starter at 100% hyrdation, that I keep in the fridge, is becoming more liquid. I find it quit... read more →
Updated/Corrected Hello from Brazil!I don't think there is another brazilian (or portugu... read more →
I know this topic has been done before and I did try to search for it - unsucessfully... so, here goes...I want to take part of my starter with me on a tri... read more →
Hi,Read more read more →
I found last night that I didn't have the required flour for the bread I wanted to make, but had... read more →
I've been hanging around here for a little over a year now, and had finally despaired of ever making a good sourdough loaf. I had two starters, one I m... read more →
Hi,I have only been baking sourdough for a few months, once or twice a week, but I feel I really should be getting a good loaf by now. All the recipes I ha... read more →
Hello all,Read more read more →
Hi EveryoneJust incase any other beginners are struggling with slashing their loaves please be assur... read more →
Hey everyone,Here's a video you can find in Gallery filmed by Maedi showing Dom (Sourdom i suppose) transfering his dough in the lecreuset dish. s... read more →
Hi all,My question is about the protein in flour and its effect on my starter.My starter is 5 month ... read more →
G'day! In Bread magazine, autolyse is described as a mixture of flour and water left for 20 mins to 2 hours, AFTER which the leaven is added. In T... read more →
I was just wondering what kind of effect, if any, the size of a loaf has on handling the dough, shaping, proofing and oven spring.My instinct is that small... read more →
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