I am having a terrible problem, I think. My sourdough has turned into a gel like substance and I don't know why. It's possible I might have gotten a pepper... read more →
I have been baking ciabatta for about four months. I use a four shelf convection oven in a local restaurant. I use a room temp fermentation for 18 to... read more →
I listened to the podcast that Jeremy did with Graham and decided to become a member of this interesting community. My name is Bart, I live in Belgiu... read more →
First, what a great site -- beginner's blog, forums, lots more. Since discovering this several weeks... read more →
Hi allJust starting my first sourdough today and I dont have any proofing (proving?) baskets. I figure that I can just use a large baking pan, tea towels a... read more →
How gorgeous to see Graham and his oven just now on SBS TV. The show is 'Gourmet Farmer' about an ex city slicker called Matthew in a classic&nb... read more →
Hello people...I've recently taken up breadmaking (add lots of slurping noises and additional moaning about waistline here). I bought a breadmaker to... read more →
Hi All, I am looking to purchase a bread machine. I am from Vancouver, Canada. Nothing too expensive maybe under $100. Can any... read more →
Not sure if anyone here remembers me from years ago as the annoying question asker just starting out... read more →
Gday everbodyRead more read more →
*** BBC Looking for Amateur Bakers ***Read more read more →
I have been baking bread on and off for years (with reasonable results, generally with commercial-yeast starters), but have only got truly serious about it... read more →
Hello all. I'm a brand new member to this blog. I'm a relatively new, enthusiastic baker. I have a question. In baking out of Hammelman's Bread book, I've ... read more →
Hi all!Just want to let you now of my new venture where I have developed Australian Bakers Forum . To be brief my intent is to develop a... read more →
hello alljust thought i'd mention my blog too :)haven't had a thousand visitors (like celia) but maybe now...?also noticed a link to sough dough hot-cross ... read more →
Srawberry mousse I did for a party at work, from Hidemi Suginos book, what a pastry chef! I even h... read more →
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