I was glad I found this site as I had just started my sourdough baking again and still am full of questions.
Posted a few on the site but why does n... read more →
I convinced a lot of my friends to convert their stiff sourdoughs from solid to semi-liquid form because of the ease of use, but now many of them are c... read more →
friday I began a new starter using a lot of flours: soft, wholemeal and hard wheat, rye and spelt, plus a touch of yogurth and sugar. I refreshed it wi... read more →
Yes, I did want your attention, if only to praise the generosity of spirit & knowledge i have received from the bakers on this site.Read more read more →
Hi my name is Lisette, I live in the Netherlands and I just joined this group.
Started my first sour dough starter because one of our daughters is o... read more →
In a few weeks we will be in the north of Italy on vacation.
I am thinking about starting a starter there. Will this be different from the one I have now i... read more →
Hi , This is a wonderful site and really appreciate all the photos and explanations.So to my questions.I have just come to the end of my 3rd week with... read more →
read more →
Hi guys, long time no speak
I have been trying to get a starter going according to Dan Lepards recipe (The Handmade Loaf)
I have a concern that it isnt com... read more →
Hi everyone - seems to be a bit quiet here so here's a photo of some bread I made last week.
[img]http://i103.photobucket.com/albums/m126/Parnie57/DSCN2993... read more →
Evening all. What beautiful sunshine today - didn't get ironing done but my garden
is looking pretty good.
I need some help with my starter. I put my 2... read more →
I would like to carry a few more international sourdough starters on my website, expand a little. I would like to know if any of you that are ... read more →
I've been expanding a dormant starter over the last couple of days, I've noticed a slight alcoholic smell, that I haven't noticed before. Do you think it w... read more →
I'm making bread for the first time with a firm starter, i.e. 1T batter starter (which is in active mode), 1T water plus 1/2 C flour. This is kneaded to ma... read more →
Hi there, I am a longtime visitor to this site but never posted. This is really more of an observation than a question but am curious to know if anyone els... read more →
HelloI've just stumbled across this forum having started a bit of a sourdough experiment. I think I might have the opposite problem of most people wh... read more →
Or Sign up with us.
by Graham, Maedi & You!
93 people online - 25,414 posts and counting!
© 2015 Artisan Baker