Hi All,It has been some while now that I am baking my sourdough bread. I have been using lots of techniques and finally I have very tasty bread and a good ... read more →
Hi everyone, at last on my fourth attempt my bread has come out quite good I think. The taste is jus... read more →
Grist Bakers is a small niche sourdough bakery in Kyneton, Central Victoria. Owner and Master Baker Tim Clayton has built Grist from a blank canvas, choosi... read more →
Hello. Received ALOT of dates, which I turned into date paste. Anyone have any suggestions as to using it with sourdough? Added some to my pizza dough and ... read more →
Edible two-wheeled Read more read more →
I maintain my starter with all purpose flour. When I make bread with either white bread flour or all purpose flour, it rises beautifully. But w... read more →
The Sourdough ShopOur online store sells dough baskets, lames, flour, starter and ot... read more →
OUTLET SUPERMARKET is located on freedom city mall along Entebbe road in Namasuba uganda.... i... read more →
First in foremost hello to all, I am really aspiring to change the way of living in my area and open... read more →
Just finished a small Alan Scott oven read more →
HiNeed a bit of help restarting my starter. I had just a tiny bit left from my last bake and find that feeding by doubling the volume it just dries o... read more →
This bread is 62 percent non-white flours. I put in arrowroot flour, whole wheat flour, and - especially good - flaxseed meal. Topped the bread with sesame... read more →
Hello fellow bakers. Can anyone tell me what to use to prove rolls to keep their shape? I have bannetons for full sized loaves and baguette trays but... read more →
Bread #63 (yes, wrote this after breads #64 and #65) is a satisfactory sandwich bread of cornmeal and bread flour. Not as interesting to me as breads with ... read more →
Please, can anybody help me? Despite sterilizing my starter jar and being very careful to keep it covered, I get to day 5 and find I have 'hairy&... read more →
Hi allJust a word of warning regarding O/C,s advertised Oven Plans , do not botherHaving built two domed masoary ovens I was keen to step up to a larger (4... read more →
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