Bread Builders bakes once a month exclusively for the Maldon Market - Hand Made, Home Grown held on ... read more →
Fattoria Barbialla Nuova is an organic farm with self-catering accommodation in Central Tuscany. We ... read more →
So I´ve finally honed down my method to the point where I think I should share my recipe. I have a 100% whole wheat starter that I started about a ye... read more →
I am concerned about the abnormality that looks like mold, not so much with the lines as they occur frequently when I do not stir the starter or leav... read more →
Time for me to do something a little bit different so I decided to do Croissants. I made them ... read more →
I have been making sourdought bread for a few months now, about once or twice a week, and I have a starter that I keep feeding. Whenever I usea half of it,... read more →
I am having difficulty in producing loaves with good shape. I have tried using a proving basket but the dough sticks to it. If I shape it in a bowl d... read more →
I am a newbie here and I want to share my experience with quinoa flour. Recently I saw quinoa flour ... read more →
No sourdough here but at least they have "bread" in the name! I make lots of these ev... read more →
Kia ora Everyone! A bit of a strange question. Is there such thing as a tradtional poofer? or a earlier design opposed to the modern commercial proofe... read more →
Can anyone give me some advice about baking bread in a Smeg oven. I have had a Smeg oven for a few years. Just recently it has had a visit to the repair ... read more →
No bread left at home! I had to do something! :) read more →
You must have some green chili stew with your sourdough bread! Read more read more →
Ok guy's here it is Tarte ux quetsche a la canelle (pate sablee with almonds).The Dough
... read more →
This is our everyday bread at home. It's about as straightforward as a good daily bread ca... read more →
Often my loaves have a doughy texture when cooked. They appear cooked but when you eat it becomes doughy in your mouth. Does that mean they're under-cooked... read more →
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