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 →
The litereature I own on sourdough make reference to a proofing box to regulate the temperature accyrately. does anyone use one? have you found it essentia... read more →
From a book entitled 'classic sourdoughs' by Ed Wood and Jean Wood, I noticed that the majority of the recipes use sugar. I am curious about the us... read more →
Hi all, I was recently advised that one shouldn't make a starter culture in Australia because the bacteria/yeasts are not as good for you as those in count... read more →
Finally, a loaf I'm halfway proud of.... The crumb of the most recent loaves wasnt' qui... read more →
Here are the results of my latest baking effort. I posted these photos on my earlier post but I... read more →
I am currently using a 100% hydration starter and the 1 2 3 method which is producing some lovely loaves but I just wondered what difference it makes using... read more →
Proofing - I never seem to get it right and I am baffled by the poke test. I've read the SourDom... read more →
I'm about to bake a couple of loaves and I thought I'd try baking them in a dutch oven but I am a bit trepiditious about the transfer of the proofe... read more →
help!my semolina loaves are in their final proofing stage and i tore the skin on one during the shaping. do i slash the loaf before putting it oven or not?... read more →
This is my first sourdough bread, room for improvement I think! 60% white flour, 30% wholewheat... read more →
Hi All I have now created a sourdough culture twice. it has been going beautifully and I was stirring it every other day. On both cultures,... read more →
Or Sign up with us.
by Graham, Maedi & You!
75 people online - 25,219 posts and counting!
© 2015 Artisan Baker