Hi I'm new to the forum. I'm a homebaker and I bake all my bread. Recently I started making sourdough bread. They were OK:
Now I realized that the recipi... read more →
I've received a new batch of organic white flour and it's really sluggish. I keep a regular feeding schedule and normally have no problems, except with ce... read more →
Hi, new to this board. I have been making sourdough with Alaska sourdough (supposedly from the Gold Rush days). Recently, I have relocated and my starter h... 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 →
Has anyone read this book and what do you think - Baking Problems Solved by Stanley Cauvain and Linda Young. Any other good basic books out there that tou... read more →
Anyboby know how much diastatic malt is the right amount - what percentage, etc. I'm not interested so much in it's taste as I am in it's work ethic. M... read more →
I have a question (oh no!!). I'm seriously thinking about getting a walk in cooler to retard my doughs. I've only ever retarded my doughs in the home and... read more →
Is Chembake still here, if he is could he please tell me what the difference's are with T55 french flour and some plain aus flour unbleached. (White Wings)... read more →
Rye breads naturally tend to have a dark colour, especially if they are of a higher extraction flour. However, I've seen alot of rye bread formulae that ad... read more →
Need some advice here people..
My starter works great does everything it's supposed to do but after I've baked my bread there is no sour tang to the bread ... read more →
My last bake had four boules that came like turtles!
[img]http:... read more →
I've been wondering if it's possible to get bigger...not necessarily huge...uneven holes in wholemeal bread. I've been getting rather dense bread each time... read more →
In some of the German baking forums the pot-baking (New York Times Recipe) was hotly discussed.
Some people baked it and were a bit baffled as to the foldi... read more →
Thought this was worth posting
Naturally Leavened Bread
by Jacques de Langre
[This is the best article I've seen on the health differences between... read more →
As for me, I think you should accept chembake back into the forum. We all know what he is like, but were willing to accept a little "sour" for th... read more →
Does anyone know what levit is and what is a source to get it or is it possible to make?
Jeremy read more →
Or Sign up with us.
by Graham, Maedi & You!
53 people online - 25,623 posts and counting!
© 2015 Artisan Baker