Well after a thorough refresh, my troublesome rye starter still had those acetone fumes but I t... read more →
I have increased the hydration of my dough to improve oven spring, which as a result gives me a VERY sticky dough. I don't have a machine, so it's all by h... read more →
gday all,first time poster, long time reader, 6 month baker... re my starter:ive been baking with a rye starter that i was given by a friend, I feed i... read more →
Hi people, I´ve been trying to make a starter for several times, but it never went right. The first time I thought that it was ok to bake with i... read more →
Finally I've got my starter and made my first sourdough bread ( ? ) without using commer... read more →
My brother has been diagnosed with dangerously high blood pressure and so is trying to modify his diet to include less salt, among other things. He lives i... read more →
I have been baking for a bit over six months. I posted a while back that buying a rolling pin to gen... read more →
My latest and I think best loaf so far. A little over 3 months, with much help from Farinam especial... read more →
I saw on a youtube vid that if the starter floats in water, it's a sign that there is enough activity. mine sank with my hear and hopes, and yet ... read more →
A couple of nights ago, my wife and I came home from an extended lunch at some friends house, and though I was planning on proofing and baking th... read more →
I need help. I bought a little pizza oven form portugal. In hopes of baking bread, I insulated it with a 4 inch layer of 5 to 1 pearlite/mortar and stuccoe... read more →
Hi everyoneRead more read more →
Hi all, I got up this morning, my wife was already gone for work. I am a stay at home father for the next 18 weeks and have started making bread a few... read more →
Hmmmm. I am having some problems. I have a extremely low tech set up in the middle of... read more →
Hi all, I'm new to sour dough baking and new to this forum. By way of background, I am living in a small rural village on the Pacific coast of Panama ... read more →
So I made my first starter yesterday following Peter Reinhart's recipe from artisan breads every day (3 and a half tablespoons of whole wheat flour a... read more →
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