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 →
courtesy of Jeffery Hamelman's recipe
Dom read more →
great to see a sourdough forum down under... and such a nicely organised one at that... congrats!!
what I have for a long time been wondering is how do ... read more →
I'm on vacation but the weather in Denmark is not very summery - rain, rain and more rain. At least it's an excuse to stay inside and bake.
This is a bread... read more →
I was wondering about freshly milled flour: any difference in how to use it. Should it be aged or used right after it is milled. How do your sift ... read more →
Okay, I started a new starter yesterday with unbleached bread flour and lukewarm tap water, 3:2 by volume. This time I used a jar rinsed with some boiled ... read more →
I recently bought some barley and wheat grains as well as some linseeds because i saw them in a shop and thought it'd be fun to make some grainy b... read more →
I finally finished my exam and termpapers, so I've been able to bake without feeling I ought to study instead - great.
I made white bread with beer and spe... read more →
Hope someone out there can have a suggestion on the type of wood being used on a bakers table and whether it is oiled naturally or not.Any suggestion... read more →
Hey all , new member Chuckwagon here from Melbourne, Australia. Love the site and love Sourdough. Just got a loaf cooling as we speak. Just doing my appren... read more →
Or Sign up with us.
by Graham, Maedi & You!
67 people online - 25,365 posts and counting!
© 2015 Artisan Baker