Hi all,Made some Miche at home on my day off. Mixed/folded/formed in between wrenching on the VW, cleaning the house, and practicing scales!I used a high... read more →
This recipe is from a friend's Lithuanian grandmother. I've had no success but I'm drawn to it because it uses no starter at all, and no yeast either... read more →
Been lurking for some time now...gained many recipes and methods along the way!
So, after a few mths baking ive managed to produce some... read more →
I have posted several photos of less-than-ideal loaves in recent weeks, I thought that it was time for something that I am happier with
Here are a couple o... read more →
Yup. I can say it makes very, very good bread...even if mine is slightly overproved. The bread is so soft and moist, the crust is thin and snaps. Perfect. ... read more →
Inspired by DL's potato loaf I have been trying ways of using vegetables leftover from the weekly organic vegetable box.
A week or two back I made a celeri... read more →
This has a pinch of instant yeast in it, but I'll still stick it here. Girls have been hankering after these softish buns. Half of them I filled with floss... read more →
Hello all, wonder if you could help. I have a hankering for an olive oil based yeasted sweet dough for cinni rolls, etc. I tried the google thing but not... read more →
Thom Leonard country French loaf
[img]http://i3.photobucket.... read more →
Because the forum seems deathly quiet, and I haven't posted in yonks, here is the weekend bake
Dan Lepard's Mill loaf
[img]http://www.sourdough.... read more →
I have invented a new shape of bread this weekend.
It is inspired by the french tradition, and I think is bound to oust the baguette and batard from their ... read more →
Excellent overview on sourdough. It's PDF so you get to keep it in your baker's tool box. Enjoy.
http://ethesis.helsinki.fi/julkaisut/ma ... vk/katina/ read more →
I've been away for a bit - moving from China to New Zealand. But am settled in again and have finally got broadband again (although we had to get ... read more →
People of earth!
where can I get Rye Flour in Melbourne? Want to make a starter culture and learned, I need flour with a type no. greater than 800 (if it t... read more →
I wonder how Venezuelan pan de jamon (jamon means ham) would taste like with a good sourdough?
It is a bread usually eaten at Christmas time in that count... read more →
I am a homebaker and love baking. My purpose is to start baking some sourdoughs, as soon as I read few articles on the subject.
Although I have baked lots ... read more →
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