All, I am new to this list, so pardon if I am asking an already much-asked question, but:How can I create a round loaf that doesn't flatten out? I... read more →
Hi,I was searching the net to find a place to buy lye for baking pretzels, when I found this site. There is a forum topicon this already, and I have tried ... read more →
Hello To All Bread Makers,especially Graham and Maedi who have set up a fabulous site and resource. I have been a member for 4 minutes and some... read more →
Hi! All, A bit about me. I was a baker for well over 35 years.Now own my own truck. Don't like the way ... read more →
fellow sourdough companions:i am new to this forum, and new to baking real bread. my 13 year old daughter, who is a fabulous baker, recently purchase... read more →
hey guysmy crust break in a funny way - sideways - all the side breaks together.these are 100%... read more →
Hi all. Has anyone ever used a SAMAP hand grain mill? If so, what kind of flour does it produce - specifically, how fine? I've been interested in trying ho... read more →
I'm craving some mixed grain bread something fierce and although I'm waking up my starter, I'm still a couple of days away from biting into a loaf of that ... read more →
Hi everyone, My name is Rose. I would like to ask you for a favor and try a croissant recipe that... read more →
hello everyone i run a bakery in south Burgundy, France [troispetitspains.blogspot.com] making ... read more →
Hello! I've just joined the forum and thought I would say hello and tell you about my journey h... read more →
Hi everyone, My name is Rose. I am new to the forum. I would like to contribute a a Banh Mi recipe that I have been working with for quite some time al... read more →
I have finaly gotten the times down for my oven as far as getting a loaf cooked inside and out with the 1 2 3 baking method. I would like to ha... read more →
When I was travelling, I ate this particular bread, I don't know it's name but I will try to describe it as much as I can. If anyone knows the recipe... read more →
The March 2012 entry in this link refers to UK baker, Syd Aston owner of Aston's Organic Bakery, who is managing to sell real bread into some London schoo... read more →
I've been adding a cup or so of spent barley to each loaf, left over from mashing home brewed beers. This adds a wonderful taste, texture, adds... read more →
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