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 →
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 →
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 →
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