Hi This is the first time I have posted and have a question about bannetons. I have a cane one, which is unlined and everytime I use it the doug... read more →
What happened to rossnroller's banana bread recipe posted here - content removed by moderator? http://sourdough.com/recipes/sourdough-banana-bread I'd st... read more →
Heys guys..new to the world of sourbread companion...i have heard that Brassiere in sydney coming to South Melb soon..can any one confirm this ? read more →
Some times you just want to yell out, woo hoo!!!I thought this thread could be a great way to just let it out to people who care. sometimes hubby or ... read more →
http://tdn.com/lifestyles/article_6ae495b8-b00c-11e0-9eda-001cc4c03286.html read more →
Hi, my Wife has to avoid wheat (not avoid gluten), so my sourdough rye bread is fine.As a treat I have tried to make some rye rolls, but rye is very heavy ... read more →
My sister in Sydney would like to start making some sourdough bread, but I don't think AQIS would be that happy with me sending some of my starter over to ... read more →
Just found this web site while I was browsing for info on sourdough, and how it actually got started. I started my "starter" last June, and have ... read more →
It's me! I'm back with questions again.Read more read more →
I typically use only kosher salt since I keep only this kind of plain salt on hand for simplicity sake. I know when using american volume measures, I have ... read more →
Well,not a complete sourdough newbie though.I created my starter about 6 months ago and the first attempt to create a starter was successful so it was grea... read more →
Hi guys. I just wanted to say hello first off. I've had a starter going for six days. Not a great deal happening yet, although I'm starting to g... read more →
i run in to some seriously old polish recipes, if anyone is interested let me know and i will translate them, few of them are so old that i wil... read more →
I am sure others have had this same problem and I want to share my solution. I usually bake a large loaf which I eat a slice or two at a time, o... read more →
The room temperature has dropped to about 15 degrees and I am struggling with my starter. At first I thought it had given up the ghost as there was no move... read more →
Hello to all the professional pastry and baker chefs,I am a professional pastry and cake artis... read more →
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