After many failed attempts, I think I'm finally on the way to making good bread. I am very grate... read more →
Today I made my second attempt at baking bread in my new cob oven. I was really happy with the results!I really wanted to expirement so I made four loaves ... read more →
It still needs a final lime plaster coating but it's up and running!https://vimeo.com/78433324 read more →
Victoire is one of those places where a loyal following has been forged by consistently supplying pa... read more →
I’ve had this starter going for about a month or so, which I refresh regularly with a combinat... read more →
Bread #38: perfect sourdough, but no whole grains. I have ventured to the dark side & it tastes so good. http://ow.ly/r4716This bread came out perfect ... read more →
Hi,I have been trying for years to get a decent sourdough loaf but am still baking delicous bricks - the inside is very dense and heavy.I have had a starte... read more →
Breads #36 and 37: Two whole wheats. Good breads. Okay, yes, a bit disappointing. But what would one... read more →
Hi All,Read more read more →
Where can I buy sourdough starter? read more →
After refreshing my starter in preparation for baking, there is usually some left over starter that gets discarded. Today I thought that it might be useful... read more →
Hi all,I got 4 Bannetons for my Birthday last week, I am over the moon but I just wonder, can I proofe other breaddough than Sourdoughin them?Petra read more →
New to your forum, so here goes: I've been creating olive sourdough using Nancy Silverton's book for years, and follow her recommendations to... read more →
Hi,I started a Rye Starter last week and it is doing fine, my question is, what consistency is the best for a Rye Starter.So far I fed 1:1:1 the same as my... read more →
Hi,I am using a rye leaven that we have had for several years. Any recipe I use seems to result in a sticky, very wet dough that I cannot handle.Help pleas... read more →
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