I bake at home. My loaves are crumbly and soft on the inside, brown on the outside. I usually add a bit more flour to the mix if it needs, but I usually ke... read more →
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Hello all.I like the look of tiny blisters on some of my loaves.But getting them seem to be a hit or miss kind of thing.. How can I get more blisters ... read more →
Hi Everyone,As I mentioned previously I have been baking sourdough for 12 months now and am starting... read more →
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 →
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