Fleca artesanal especialitzada en pans en massa mare natural de blat i de sègol.English: Bakery spe... read more →
First UseNew bannetons are ‘green’. That is they are not ready for use until they have b... read more →
Hi there! Well, I'm brand spankin' new to sourdough baking, but yesterday I baked my first bread, and this morning I baked my second. I'm ... read more →
Hi, I am writing from Greece. I am starting a new bakery in Thessaloniki and I need some of your help. I want to go with long fermentation in order t... read more →
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 →
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