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 →
I recently saw a recipe (here on this site) that someone had posted . . . chick pea bread loaf recipe. I have been searching and cannot find it.... read more →
Hey all, I am looking to purchase some bannetons, proving baskets, brotforms, whatever you wish to call them lol. Is there any online site ... read more →
Hello all; Read more read more →
Hello I have a complete small and shattell oven front That I am selling and thought there may be some interest on this site.I have the cast iron 2 do... read more →
Hello to you all,After a number of loaves exceeded the width of my round pizza stone (not a pretty sight) I decided that I need a terracotta baking t... read more →
I use scissors to make the slashes.Quick, easy, no fuss. read more →
Thank you to the generous people who share their knowledge and make this forum possible. Six months ago I started baking sourdough bread after watching a 4... read more →
Hi all,This is my first post here. I am reaching out to the baking community to see if someone can help me with a recipe for a sandwich roll from the... read more →
Has anyone had experience of working with the Sekowa Backferment? read more →
Or Sign up with us.
by Graham, Maedi & You!
165 people online - 24,798 posts and counting!
© 2014 Artisan Baker