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 →
Somewhere in the wee hours of the morning i read something about Greek bread and basil leaves as part of a starter, but now i can't find it and the sea... read more →
I'm having trouble organising my day regarding making sourdough bread!Perhaps this sounds a little daft but I can't work out how to bake when I'... read more →
I've been baking bread for a little while now and was wondering how cheap a loaf I could bake that still turned out to be good quality compared to supe... read more →
Latest effort. This time the first loaf made with the starter that Mum began cultivating at th... read more →
I thought I would put photos of these loaves, as it's the second time I try to follow an actual ... read more →
Hello, I posted earlier regarding my attempts at starting a starter that had milk/four/sugar. ... read more →
hey there,I recently purchased 2 awesome books on sourdoughs: "wild sourdoughs" by Yoke Mardewi, and "classic sourdoughs" by Ed and Jea... read more →
Hi Folks,So my starter is just over a week old-it's quite active and doubles in volume after a feed but it smells much like nail polish remover. ... read more →
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 →
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