How do I turn my sourdough bread dough into dinner rolls? read more →
Could someone please explain why we leave the dough in the refrigerator over night before baking. I have just started baking sour dough bread and find that... read more →
The cooked buckwheat added a softness to the dough and a gentleness somehow to the whole wheat. I made extra kasha and ate it for lunch the next day. Buckw... read more →
I have been trying to make a successful sourdough loaf since 2 weeks now with complete failures.
I think my starter is ok because it floats in water when ... read more →
A blue cornmeal sourdough bread was very nice, except for the weird color, a craving for falafel and offspring who purchased cornmeal without noticing the ... read more →
How do I get a really airy loaf like this one? I fell in love with these levain breads I bought in S... read more →
Can anyone recommend a nice simple reliable recipe for a wholemeal sourdough?I have basic equipment ... read more →
I've made this spelt/rye bread, a few times and it is only because I am spoiled that I am deeming it okay instead of really good. You have to like sour bec... read more →
Hi everyone!I've finally had time to start making bread on the weekends! However, for 4 of the 5 breads that I've tried making, the inside of the b... read more →
Hi, I've been baking sourdough bread for around two years and been quite happy with the results ... read more →
Hi all sourdough people Sourdough.com is currently being upgraded in a big way. Members will so... read more →
Loafer Bread in Fitzroy North, Victoria (AUSTRALIA) is currently looking for a baker.Click here for ... read more →
Hi baking community, First time post, hoping to get some of your thoughts on my bread... and how to imprive it.My bread comes out tasting delici... read more →
I want to modify a recipe calling for dry yeast to one using my sourdough starter... The recipe is for a German style cake (as interpreted by guacha cultur... read more →
Any tips on fixing this up? I bake at around 220 and a 700g loaf take around 50-60 mins until it sounds hollow, its just the crust is like a rock by ... read more →
My starter has been in fridge and left alone since last winter( about 10 months). It has a grayish color liquid on top but smells good. Can I use it with s... read more →
Or Sign up with us.
by Graham, Maedi & You!
127 people online - 25,574 posts and counting!
© 2015 Artisan Baker