Hi,I have been trying for years to get a decent sourdough loaf but am still baking delicous bricks - the inside is very dense and heavy.I have had a starte... read more →
Breads #36 and 37: Two whole wheats. Good breads. Okay, yes, a bit disappointing. But what would one... read more →
Where can I buy sourdough starter? read more →
After refreshing my starter in preparation for baking, there is usually some left over starter that gets discarded. Today I thought that it might be useful... read more →
Hi all,I got 4 Bannetons for my Birthday last week, I am over the moon but I just wonder, can I proofe other breaddough than Sourdoughin them?Petra read more →
New to your forum, so here goes: I've been creating olive sourdough using Nancy Silverton's book for years, and follow her recommendations to... read more →
Hi,I am using a rye leaven that we have had for several years. Any recipe I use seems to result in a sticky, very wet dough that I cannot handle.Help pleas... read more →
Hi thereNice site - I've dipped in a few times over the years, mainly thinking why is my sourdough always a bit disappointing. For some reason, e... read more →
Hello!I have been baking sourdough bread for some months now and I have always been happy with my loaves but since I found this website I want to do better... read more →
Hi everyone,I did not think that it would ever come to this, but after I went overseas for 3 weeks my formerly loyal starter has descended into a severe su... read more →
I haven't made bread in two years, so while this isn't my first loaf, I am relearning everything, so it might as well be a first loaf!My goals for ... read more →
I baked this nice loaf of 20% spelt flour yesterday morning. The flavor is really nice. The spelt is the last of some of the flour that Graham sent m... read more →
I am brand new to this site, but not new to sourdough bread baking. However, I haven't made bread in over a year because of gluten sensitivity. I'm... read more →
This might be the finest bread I have made so far. Bread #34 is 100 percent spelt and it had a long, slow rise. The combination of the spelt and the rye st... read more →
Hi EveryoneI have a couple of questions Has anyone ever approached their local Baker to ask if they can come in and watch a shift and see the bakers w... read more →
I added a glossary of bread making lingo to my blog site. I have to admit that I need to refer back to some books, especially on the topic of pre-ferments ... read more →
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