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 →
I realise this may seem like a daft question, but I'm just mid-way through making my first batch of croissants, and I'm wondering why do sweet breads use m... read more →
In a few weeks we'll be in Spain for the holidays. I have to eat sourdough bread for medical reasons and normally bake my own. Does anyone know if sou... read more →
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I've seen several comments about dough sticking in baskets, plastic molds, etc. Several years ago, I was fortunate to take a SD course w Peter Reinha... read more →
I've been making bread on and off for many years but have never made sourdough, rather dterrred by the seemingly complex process. But spurred on by an arti... read more →
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 →
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