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 →
Hello bakers....I have been baking for a year or so and really enjoying the process and the outcome.... read more →
Hello,I'm new to this forum. I am a young baker with a small bakery. Recently, I was asked to make pumpernickel bread. But I cannot f... read more →
Hi, I am writing from Greece. I am starting a new bakery in Thessaloniki and I need some of your help. I want to go with long fermentation in order t... read more →
Hope someone may have some suggestions on things I could do to improve my sour dough bread. I was given a starter last year and have been making brea... read more →
This post is about my hand mixing and baking 112kg of dough while I was in Darwin. While this will n... read more →
Tried this recipe twice due to demand at home for a sandwich bread. Added coconut oil and honey. Dou... read more →
Hi Everyone First a thankyou to Farinam for your help with the starter that smelt like nail pol... read more →
For some reason my last few bakes have been cracking quite badly around the edges on the bottom of the loaves. Anybody any idea what would cause this? ... read more →
For some reason my sourdoughs are not rising so much on the second prove as they used to, anybody any idea why this would be? read more →
Hi. Could anybody tell me what the core temperature of the sourdough should be just before baking? We retard sourdough overnight after shaping, then b... read more →
Evening from the uk, found this wonderful forum and had to sign up.ive been baking yeasted bre... read more →
After baking sourdough whole grain wheat for about a year with a relatively high hydration, 79%, I was surprised when whle grain einkorn seemed to loose wi... read more →
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