Made this bread that I have been working from a Bio-bakery in Berlin and just filled in the % with my hydrations and sour with the aide of a friend... read more →
I have four separate starters that I bake with. Last night I fed each one at about 150% hydration. Today I added 8 oz water, 8 oz bread flour and 4 oz each... read more →
This bread did not have a chance for survival from the beginning. It was a busy day yesterday...was multi-tasking. I started with neglecting to catch my st... 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 →
Won't post any pics, you've all seen my loaves before.
Just finished baking 3 loaves of a recipe from NW Sourdough called "Two Night Super Sour".... read more →
tried baking my 1st sourdough. used 100% hydration. started at 10am and baked at 7pm.
leaven was refreshed on saturday at 11pm and used on sunday at 10a... read more →
Guess who won't be buying English Muffins from now on.
A very interesting recipe and method, it's 81.6% hydration, not one for the faint hearted.
My fi... read more →
I am now accepting Paypal for orders of a Lame. Just email me your order and a Paypal payment request will be sent by Paypal.
Aus freigh... read more →
All the terms and more that you ever wanted to know the meaning of.
http://www.nyx.net/~dgreenw/isthereaglo ... .food.html read more →
Well as I said this morning to Donyeokl I made his Focaccia, well a poor imitation of it anyway. Followed the recipe to the letter, but in reality it didn'... read more →
My husband is from a Russian family. Being able to make piroshki is important!
[img]http://static.flickr.com/45/141845113_ff46e8d25e_m.jpg... read more →
Hi I made up a recipe that is somewhat like an English muffin bread.
Here is the bread:
[img]http://www.restorides.com/~mom/bread/sponge2.j... read more →
Watching the different pace of each starter's activity in [url=http://www.sourdough.com.au/phpBB/viewtopic.php?t=174]Teresa's thread[/... read more →
I'd like to get a thicker crustier crust on my sourdough baguettes. I spray them with water, leave some water in a tray in the oven and bake at 225 degree... read more →
Here is my bake for today. It is a Sour Dill Onion Rye Loaf.
Instead of Dill seed I used crushed dried whole dill, it gave a great dill flavor.
[img]http... read more →
Ok, you've seen my white loaves before and the photo below is just to show the crumb. Sorry it is blurry, I'm having a bad hand day.
In my white loaves I u... read more →
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