I maintain my starter with all purpose flour. When I make bread with either white bread flour or all purpose flour, it rises beautifully. But w... read more →
First in foremost hello to all, I am really aspiring to change the way of living in my area and open... read more →
This bread is 62 percent non-white flours. I put in arrowroot flour, whole wheat flour, and - especially good - flaxseed meal. Topped the bread with sesame... read more →
Bread #63 (yes, wrote this after breads #64 and #65) is a satisfactory sandwich bread of cornmeal and bread flour. Not as interesting to me as breads with ... read more →
Hey all!I took quite a hiatus from the forum, even if I was just trolling. Part of this unfortunate vacation also led me to neglect my starter, and not car... read more →
This bread had arrowroot flour, barley flour, and cornmeal, with oats and caraway seeds on top. Oh m... read more →
I'm loving baking sourdough. I do have a problem. The dough doubles in size when proving but comes out flat as a pancake from the oven. I can't see... read more →
Really it's fall and the plums don't taste like they did in my sisters orchard! But as this ... read more →
just testing my new sourdough, what do you think ? read more →
Hi, I did my starter, my sponge and my dough. My dough, however, turned out to look more like a giant sponge. Can anyone tell me why?Getting de... read more →
I am new to sourdough but have succesfully got my starter going, my first loaf was OK but i think i left it too long and it overproved and the proving bask... read more →
Hi there,My well-established sourdough starter was made with spelt flour.I, however, am new to sourdough and am experimenting with it.Read more read more →
Hi to all, it has been a while since I have been on the forum but I still bake a batch almost every ... read more →
Hello, I've been baking sourdough only a few months and have enjoyed some good results but ... read more →
My sourdough starter, freshly milled farmers market whole wheat flour, some water and a bit of salt might have been enough for a really good bread on their... read more →
How vital is it that the containers for the starter and the sponge are glass? I'm on a tiny Caribbean island where everything from jugs to mixing bowls... read more →
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