Not that I was a very prolific poster in the first place, and you probably haven't noticed my absence in the forum, but I'm back baking! I quit my... read more →
I have just started finding out about bread stamps. Does anyone out there know about this way of mar... read more →
I know a lot of people have different opinions about starting their sourdough cultures. Some people use fruit to start off while others use just flour... read more →
Hi everyone, I would love to set up a bakery and bake sourdough bread.How do i convert my year old starter into a batch starter mix for a... read more →
Graham beat me to the suggestion, however, I've been thinking for some time that we should start a thread to complie a glossary of baking terms and definit... read more →
Hi Everyone,These recipes don't exactly fit with the definition of sourdough agreed upon here, but a... read more →
Watch this guys recipe100% flour50% water(!!!!!)7.5% sugar2% salt5% fresh yeastadded butter 25%I did the conversion by memory, sorry if I did anything wron... read more →
The quality of ingredients have an inevitable reflection on your final product? The question is when have you gone too far?Read more read more →
This last week I've been trying the Gosselin extended autolyse. I mix up flour and water and let it sit cool for 12 hours. While this is happen... read more →
I'm going to be moving interstate shortly, and will be without a fridge or the means to feed my starter (or sourdough, i get confused) for several weeks. a... read more →
Does anyone know the typical lifespan of a yeast organism in baking? I am also interested in knowing if sourdough yeasts and commercial baker's yeast have ... read more →
Well, I think the discussion about the idea of preserving the authenticity of food is interesting. Personally, I just can't agree in its entirety... read more →
Here's an extreme exmple of a half married loaf made using the "rapid dough" method.I hadn't seen an example of this for a long time - it was quite common ... read more →
I thought I'd post this topic as it did arise in another thread. Some bread made today exhibits the practice clearly. Below; two loaves from the same dough... read more →
If I may, where does the application of refrigeration to a dough fit into this paradigm? Refrigerating a sourdough is a newer tradition but seems to be a... read more →
Hey Danubian, JohnD, and others...I didn't want to take up Della's space on molds, but you guys were actually getting into very detailed stuff about sourdo... read more →
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