No sourdough here but at least they have "bread" in the name! I make lots of these ev... read more →
Hi everyone!I've finally fixed the gummy dough issue-- the crust was hardening too fast in the o... read more →
Please feel free to ask questions or talk about your experiences making your first sourdough. read more →
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Hi, I did my starter, my sponge and my dough. My dough, however, turned out to look more like a giant sponge. Can anyone tell me why?Getting de... read more →
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I am new to sourdough but have succesfully got my starter going, my first loaf was OK but i think i left it too long and it overproved and the proving bask... read more →
Hi there,My well-established sourdough starter was made with spelt flour.I, however, am new to sourdough and am experimenting with it.Read more read more →
Hi to all, it has been a while since I have been on the forum but I still bake a batch almost every ... read more →
Hi-Last year I received a wonderful dried starter from Alaska. I found that I was getting too busy t... read more →
So....here we are halfway through a massively messy house renovation, and, suddenly, hubby is toying with the idea of giving me my dream brick oven. B... read more →
Hello, I've been baking sourdough only a few months and have enjoyed some good results but ... read more →
My sourdough starter, freshly milled farmers market whole wheat flour, some water and a bit of salt might have been enough for a really good bread on their... read more →
I am using white whole wheat currently but want to switch to King Arthur organic whole wheat. Can I just use my starter or do I need to condition the start... read more →
At A Local Baker - St Andrews we produce traditional handmade organic sourdough breads and... read more →
How vital is it that the containers for the starter and the sponge are glass? I'm on a tiny Caribbean island where everything from jugs to mixing bowls... read more →
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