With easter on the way, I've been thinking about trying my hand at sourdough hot cross buns. It's my... read more →
With my general bread baking (not sourdough) over the last 30 odd years, I have always been used to getting the oven up to temperature before I bake the br... read more →
I am trying to do whole spelt and whole rye sourdough breads. Since they do not have much gluten, how do we develop the gluten without spoiling the dough? ... read more →
Hi Hugo,Here is the photo of the sliced loaf as requested. I wanted to attach it in the form of a re... read more →
Hi Hugo. I have just made a spelt and whole wheat sourdough loaf from your recipe that you posted ab... read more →
My first loaves. The flax heaven stuck to my cloth and ended up 'flat' after I'd s... read more →
I've had some streaks in my bread recently. The dough on either side seems properly baked, but t... read more →
I usually take my bread straight out of the oven and place it on a wire rack to cool. The "music of the bread" (loud crackling sound) soon starts... read more →
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 →
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