Hello everyone! Today is the sixth day of activating a dry culture. Sourdough grow, looks and smells very good. But the taste is very bitter. Is this ... read more →
Hi, I'm new at trying to make my own bread. I have a starter going that seemed to be doing very well after I switched it from AP flour to Rye. &n... read more →
I've been baking a buckwheat sourdough for 6 months using KA special flour and 10% buckwheat. 825g KA special85g buckwheat265g starter500g water1... read more →
So, I have been making bread for a about 10 weeks now and I used a recipe for the first few times with little success. Most likely due to inexperience. My ... read more →
Really I was just in search of a nice fat loaf of sourdough with big fat holes and a moist chewy cru... read more →
I have had a starter which i've been using regularly, quite successfully for about 4 years. recently however its started to really lose its ... read more →
I was excited to get back to baking with the end of Passover. After putting all of the Passover stuff away, I found my starter that has been dormant for th... read more →
Welcome to SourDom's beginners blog, the tutorials are:Read more read more →
I have been to a few India Restaurants over the years and one of my favorite parts of the meal has b... read more →
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The last few weeks I have been experimenting with hot cross buns. I was inspired by Mick's recipe fr... read more →
I was making dough according to the 5-minute artisan bread book with white flour and then got some wheat berries and started using that. The recipe called ... read more →
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In response to a request, here is the recipe that I have used to make crumpets.This quantity makes a... read more →
Shalom, my third try with sourdough came out fantastic! After using the starter that led to this matrvel, I added a mixture of water and ry... read more →
Hi all Sourdough friends!If you haven't already heard, there is a big baking show in Sydne... read more →
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