just testing my new sourdough, what do you think ?? read more →
I received my sourdough starter about 2 weeks ago, starting reviving as per instructions and it doubled in size in day 2 or 3. Since then I have been... read more →
Since my concerns this morning (see previous post), I took to baking 'with gay abandon' or 'what the heck in modern language. After cutti... read more →
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I've been experimenting adding other ingredients to my sourdoughs, making a few fruit breads, ch... read more →
The time is 11.48pm in Denmark right now, and i've finally made the loaf i've been searching for! Wo... read more →
After some inital struggles, I have been doing pretty well with my whole grain wheat bread, using so... read more →
After having some success with baking Tartine country bread, and a couple of other sourdough recipes gleamed from the forum, I am trying to fit baking into... read more →
Been busy of late, but I finally and successfully made a whole grain rye bread, even milled the grain at home and well it's on my site www.stirthepots.com ... read more →
This was my results from todays bake!All were made with my newly aquired starter from Graham at Companion Bakery in Oatlands, Tas.I have been feeding this ... read more →
Came across this today in my search for bulk bread flour in Sydney.It would be interesting to know what flour forumites use for their basic everyday bread?... read more →
Dropped into the Berry Sourdough Cafe on the way back from the South Coast of NSW. The place was ver... read more →
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