Hey guys! I've been reading you for a week weeks and decided to start with my own sourdough starter thanks to you!Read more read more →
Oeffff.....i hate these blogs because they are so complicated to navigate.... anyway...where was I and the rest of me....i added rye to my starter and... read more →
This sourdough was inspired by Johnny's Cibatta Integrale. In making this sourdough, I al... read more →
Our bakery's web cam is now operational. I am hoping this becomes a place to chat with the baker as ... read more →
Hi all,Read more read more →
Hello everyone,I've been lurking for a while and found many useful tips and recipes on this site. Thank you!Anyway, I also followed the sourdough start... read more →
Okay I got my new banneton, well two, but didn't use the other one. I followed the instructions ... read more →
I would like to surprise my Mrs. with a bread machine for our anniversary next month and I need some advice about that shopping. Do you use it? What should... read more →
white bread Flour
... read more →
I have no doubt there are plenty out there struggling to recruit apprentices. Particularly 1st years. Does anybody have any suggestions on how ... read more →
This is being done with Graham's permission.
If you would like a Lame as pictured below please send a self addressed strong business sized envelope with $3... read more →
So I finally killed my old pizza stone. It cracked in half about a year ago. I was fine to just put the two halves together and continue baking. Well, now ... read more →
In the midst of making a bread and the digital scale dies on me. Some observations on that addiction and rules to heed when making bread. read more →
I normally bulk ferment on the counter, proof overnight in the fridge, then shape, proof and bake. If I want to shape immediately after my bulk ferm... read more →
I just found this site and I am so glad I did! I have created my very first water/flour fermented (no commercial yeast) sourdough starter and my very first... read more →
I need help with my sourdough bread as it spreads out when I slash it to bake.400 gms flour280 mls w... read more →
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