I've made this spelt/rye bread, a few times and it is only because I am spoiled that I am deeming it okay instead of really good. You have to like sour bec... read more →
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Dear bakers - I have a dear friend who I've promised to show how to make bread for years and years, but, shamefully, have never got around to it - she alwa... read more →
Hi everyone!I've finally had time to start making bread on the weekends! However, for 4 of the 5 breads that I've tried making, the inside of the b... read more →
Hi, I've been baking sourdough bread for around two years and been quite happy with the results ... read more →
(I hope I'm not replicating a subject here).We have come up against the dilemma of where to take our small wood fired sourdough business to next!
Wood avai... read more →
Hi all. I've prepared some ebooks which use recipes from Companion Bakery. There's two ... read more →
Hi all sourdough people Sourdough.com is currently being upgraded in a big way. Members will so... read more →
I dried and ground some of my starter on 25/4 and stored in a sealed kilner jar. Added 30g water to 30g of the dried starter 2 days ago and have been... read more →
Loafer Bread in Fitzroy North, Victoria (AUSTRALIA) is currently looking for a baker.Click here for ... read more →
With a desire to expand beyond my sourdough breads of wheat, spelt and rye, I have put together a table of different flours, beans, grains, etc. that can b... read more →
After some dissatisfaction with freezing and rejuvenating my starter, I am experimenting with ... read more →
Hi baking community, First time post, hoping to get some of your thoughts on my bread... and how to imprive it.My bread comes out tasting delici... read more →
I want to modify a recipe calling for dry yeast to one using my sourdough starter... The recipe is for a German style cake (as interpreted by guacha cultur... read more →
Any tips on fixing this up? I bake at around 220 and a 700g loaf take around 50-60 mins until it sounds hollow, its just the crust is like a rock by ... read more →
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