I've been making loaves and baguettes essentially following with a simple formula with 60% hydration using about 35% starter for a few months with ... read more →
It has been very interesting and heartening for me, and I'm sure Graham, to watch this forum grow.
You could relate it to a sourdough starter. Very little ... read more →
SWMBO intended to cook Coq au Vin for tea tonight and wanted to have some nice bread with it, so once again I tried for a couple of the mini B's.
I have in... read more →
Well I've had my Coq au Vin accompanied by some crunchy bread and all washed down with a bottle of crisp white. Sat and chatted with the cook while the mea... read more →
Did a couple of the half baguettes using a recipe from Donyokl. Its a great recipe and I hope we can persuade him to post it.
I still need to work on the b... read more →
I made some Vienna White Sourdough bread yesterday. I changed a recipe Don posted and added motherdough starter intead of a seed starter. It saved an extra... read more →
This is my first multigrain with Australian sour starter =
3 at 20 ounces each containing, organic whole wheat, spelt, oats,
rye, corn, flax, millet and ... read more →
Take #3 and I have some results that I like:
[img]http://stonerows.net/gile... read more →
You may remember that Teresa did a starter speed comparison a while ago, and the Alaska starter was a speed merchant. I have had this starter for a while b... read more →
A bit over baked timer didn't work, but scorched crust tastes nice... read more →
Three white loaves baked today in the new home made baskets.
The loaves baked from left to right, 1 hour warm up from fridge, 1/2 hour warm up, straight fr... read more →
I have a question......
Does it really matter how and with what you assemble your sourdough loaf as long as you are using a sourdough starter, ( ? natural... read more →
Well thanks to the combination of Graham making blog pages available, and me now having 3 matching bannetons, I have been able to do todays bake as an expe... read more →
Well the new bannetons work, produced 3 x 750g carroway rye. Too hot to cut yet, will post crumb photo tomorrow.
[img]http://www.sourdough.com&... read more →
would like to ask whether there is a guide when using leaven with different types of bread.
1) one has a plain flour type leaven would it be more suited... read more →
I started with Dan's cassis currant loaf (THL), then, replaced the water with milk and butter, minus the yeast, added 1 tsp fresh ground nutmeg, 3 tsp suga... read more →
Or Sign up with us.
by Graham, Maedi & You!
144 people online - 25,030 posts and counting!
© 2014 Artisan Baker