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 →
Food cost today is incredibly high. I wonder of ways on how to economize by knowing how to bake and cook at home. I think baking breads instead of buying t... read more →
I don't understand why this happened. I prepared the dough and baked it same as usual.I didn't... read more →
I am new at baking and i am looking to create my own sourdough100% dark as night "ruislimppu" ;)Since i find most rye breads lacking in... read more →
This is my first post here... I'm new to sourdough breadmaking, and absorbing everything I can... read more →
I though I stop by and drop quick "hello"Hope everyone that knows me around here is well and enjoying lifeMyself I been bussy... read more →
Hey folks,I'm new here, but not new to baking or sour dough. I got my first starter from a friend of my grandmother's, when I was 13, and I kep... read more →
Okay not Sourdough, but when you try to find recipes for " Irish Bread", only recipes for this type of quick bread are offered. I woul... read more →
Hi,We would like to buy a cafe-boulangerie-patisserie. Australian citizenship.Thanks for your offers. read more →
Hi everyone, at last on my fourth attempt my bread has come out quite good I think. The taste is jus... read more →
Whenever trying a french type of bread which has very porous texture and light, I end up with a bread which has very dense and heavy crumb. ... read more →
Hi There, I wanted to introduce myself. People call me the Bearded Chef and I currently cook and reside in Boston MA. For a while I wa... read more →
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