Hope someone may have some suggestions on things I could do to improve my sour dough bread. I was given a starter last year and have been making brea... read more →
This post is about my hand mixing and baking 112kg of dough while I was in Darwin. While this will n... read more →
Was wondering if any of the commercial wood fired oven bakers out there have any experience of cleaning out an oven with a vacuum cleaner as opposed to a b... read more →
Pondering fermentation, it's place in bread making. Trying not to become a crazy person.Pondering fermentation books. Recommendations welcome. http://o... read more →
The Yellow Deli is located in Oneonta, NY, Oak Hill, NY, Vista, CA , Island Pon... read more →
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Hi,I've been a silent viewer of all the great information in these pages and just wanted to shar... read more →
Hi, I have been browsing this amazing sites for a couple of months now.. thanks to the useful advice I find on this sites I have some success in my so... read more →
A tasty hodgepodge of oat flour, whole wheat flour and wheat bran, though the bread is two-thirds bread flour. Tasted great. I brought it to the office and... read more →
Hi everyone,I've been baking for a few years on fresh yeast but I'm new to the sourdou... read more →
I found this recipe at the Spanish baking forum http://elforodelpan.com. I used an italian... read more →
Tried this recipe twice due to demand at home for a sandwich bread. Added coconut oil and honey. Dou... read more →
I have been baking bread for some time, The grand kids ask why isn't it white like the bread in the shops. I tell them its the colour of the yeast, as ... read more →
Hi EveryoneThis is my first post. I've been following the starter recipe here and it has been lots of fun.I seem to be falling down at the baking... read more →
Hi Everyone First a thankyou to Farinam for your help with the starter that smelt like nail pol... read more →
I do not measure. I go on vacation. Here's how I started and now maintain my happy, healthy, bub... read more →
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