hello again to all! I have a question on scoring. I think I am getting better at it, but am finding... read more →
A good sourdough bread should open like a flower.Un bon pain au levain doit s’ouvrir comme une... read more →
I've seen some discussion here recently about longer fermentation in the refrigerator. I tried extending the time this last weekend and had great resul... read more →
Hi Everyone,I plan to spend the coming week in pursuit of a really good sourdough Baguette. My wife and I visit France regularly and some of the bread is w... read more →
Every now and then you have a day were it all comes together right!After my initial success with a longer refrigeration time, I attempted four loaves yeste... read more →
Had bit more spare time last few weeks and got great starter going and today not only I had time to ... read more →
Hi! I have experimented a bit since my last posts, sometimes with limited success, varying baking te... read more →
So I've been baking bread on and off for years, and a few months ago started successfully making sourdough. I currently have two wild-yeast starters in... read more →
Hi ThereI am new to this forum.I am having issue's with baking round Boules in my wood-fired oven. I seem to always get an irregular shape, never a nic... read more →
I’ve made bread for many years using bakers’ yeast and have always followed the original instructions I was given which involve sifting f... read more →
I don't know if this has made it on the blog in the past but I thought I would share it. I found it interesting because it goes into the science of sou... read more →
I was supposed to bake another baguette today, but thanks to a mistake I’ve made when preparin... read more →
Next thing on my agenda was to test "overnight proofing", or "retarded dough" (o... read more →
A rabbit with big eyes ... read more →
I woke up this morning and god forbid, I decided I’d go for the holy grail of home baking: the... read more →
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