I've been using the usual 100:50:40:2/flour:water:starter:salt recipe, and have had good results. As my starter gets more mature, my bread develops b... read more →
Food producers call for action as grain prices soarLauren Etter and David Kesmodel
| February 15, 2008
the price of wheat and other grains... read more →
Can anyone advise me on what the practice is with mouldy couche(s). I've read that the mould on a couche is not a problem ... but I'm not sure whethe... read more →
HI I am relatively new to to using sour dough and while I have had a reasonably good level of results I am somewhat confused between books and a... read more →
Hi, I wanted to order a 750g banneton but the shop link appears not to be working. If anyone can advise I'd be grateful. Cheers, David of Red Hill aka Eldr... read more →
I am new to the forum. I live in South Africa where I own a home bakery with two wood-burning ovens.... read more →
I've been lurking around the site for a good few months now, finally got around to registering the other day and it's time to say hello :)I've been interes... read more →
Hey there,I just thought i would introduce myself as ive registered today.My name is Mick and im from Melbourne Australia, i'm a 25 year old qualified brea... read more →
Greetings esteemed sourdough community! I have been lurking around the site and forum for clos... read more →
So, after starterattempt #1 turned to water after a week of nurturing, and starter attempt #2 just failed to start, and starter attempt #3 started well, th... read more →
Hi all this is my first post so be gentle.I have been baking sourdough since January 2010 since building a wood fired oven at home.I normally b... read more →
Hello everyone. I was doing some random bread related searching on the net, and came across your website. So far so good!I am an artisan baker from Ontario... read more →
If any of you are going to be in the UK at the end of August (2010) I am organizing an informal gathering of amateur bakers.www.danlepard.com/forum/viewtop... read more →
I've found a local flour, although I've yet to try it in this heat. It's Bluebird flour, produced in Cortez, Colorado and cutely bagged in an old-tim... read more →
What's the difference between fresh yeast and instant yeast ? Instant yeast looks easier to use but why people still use fresh yeast bulk ... read more →
Good eveningCan anyone offer any tips on purchasing an electric bread/dough mixing machine? I currently bake sourdough once a we... read more →
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