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 →
I made black sesame buns on Saturday with a coat of dutch crunch based on a recipe from Teresa's site. I didn't have maple syrup so I used golden syrup and... read more →
A basic sourdough white loaf, with 10% millet flour, 10% WM spelt, 10% millet flakes, and some more millet flakes on the top.
Makes a bit of a change from ... read more →
a few different loaves made from my pain au levain formula (wit... read more →
J read more →
Has anybody "Brother Juniper's Bread Book" written by Peter Reinhart? It is from Nov 2005 and has 208 pages, but only 30 recipes. I was a bit
tak... read more →
Arrr, 'tis the holidays me lads and I've not much more working (we did ~10000 hot cross buns...ugh...).
Anyway, I've been trying to bake once a day over th... read more →
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