Just flicked a couple of loaves onto the stone. One landed resting against the back wall, while the other didn't quite all make it onto the stone and now ... read more →
Just the usual 3 white.
[img]http://sourdough.com.au/gal... read more →
Remembering the unslashed Latvian rye loaves of my youth I decided not to slash these three. I upped the hydration a bit to give them a bit more skin flexi... read more →
Reading english, american, australian and other recipes in english, I find it quite confusing what an array of words are used to describe a sourdough.
So ... read more →
No these couches are not for sale.
We had a freezer full of bread so SWMBO banned me from the kitchen. Thinking that I might like to see if I could make ... read more →
Just to emphasise the importance of accuracy when you are weighing your ingredients I am posting the following.
I wanted to adjust my standard 750g rye rec... read more →
i googled and there is quite a few out there, did anyone tried making those mid-east flat breads and can recommend good version of recipe?
my wife used to ... read more →
i been reading some polish forums and i noticed that lots of people add vinegra to their bread, 2tblspoons per 500gr of flour
they claim it gives nice tast... read more →
I have been making leaven, following your instructions, and today I made my first loaf of Mill Bread. It is a great success, we can't stop eating it! ... read more →
[img]http://i3.photobucket.com/albums/y85/jergra/CIMG0631... read more →
All these photos of wonderful bread inspired me to bake last weekend and then to photograph and share the results. So finally after a busy week and two fa... read more →
Todays batch of English Muffins.
[img]http://sourdough.com&... read more →
Still trying to outpost yak-yak(TP)
[img]http://i3... read more →
They have a saying at the post office regarding rain, snow or shine and delivery! I just got through a 7 day black out in NYC, perhaps you heard of it? Wel... read more →
Well here's a few pics of my 10 prong food processor in action on 2 1/4 Kg of 64% hydration 1/3 Rye dough, oh yes it is sticky. The specks you can see are... read more →
One lovely loaf, during the hot black out in Queens where I live! Bill ... read more →
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