Here is a bag I did from the Pain Quotidien cook book, very nice recipe as is there miche, sort of a... read more →
UNIT WEIGHT: 500
DESIRED UNITS: 2
TOTAL DOUGH: 1000
Levain:ferment 27-29c 4 hours
First doug... read more →
I'm back baking at home after being away from flour for some time. What drew me back was the sweet nutty flavour of spelt flour. I've made up a sourdough ... read more →
I just love those big loaves!
Jeremy read more →
There's this bread company here (7th Adventist) which is famous for their sprouted grains bread. Friends have been asking if I did them. I googled for a re... read more →
Just out of interest I replotted Ganzle's data on the relative activity of lactobacillus sanfrancisco and the yeast candida milleri.
[img]http://www... read more →
Danish and Poppyseed, made both with levain, think the dough fo the pop... read more →
I live in fear that in a craving fit, I can't find Bill's Killer Sauce or a certain other recipe lurking in threads all over the forum. There are quite a f... read more →
[img]http://i3.photobucket.com/albums/y85/jergra/654bd3ac.jpg[/img]Let the posting begin! read more →
Jeremy Shapiro from [url]http://www.stirthepot.org[/url] has provided a sourdough recipe from an old teacher of his, Nick Greco.
[b]View the or... read more →
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