I'm still using up the last of my spelt flour from Australia.Read more read more →
Before I begin to make a series of new challah recipes to learn to make this bread without my bread ... read more →
I have a question regarding my starter, day 1-3 I have good risr followed by a period of ... read more →
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From the first 40 of my 108 breads project, these four favorites are ones I make frequently because ... read more →
I apologise in advance if this subject has been covered elsewhere.Read more read more →
This is my second sourdough bread, thanks for sourdough.com, giallozafferano and Luis Felipe Moraes.... read more →
This bread requires almost no kneading (less than 2 minutes) and will take you very little ove... read more →
Can somebody please advise me? I have been working on a sourdough starter with all rye flour. It has been a week. I don't see any bubbles, but it sure ... read more →
So, I've finally put together a fruit loaf with Earl Grey tea in it. It's an Apricot and Earl Grey F... read more →
Welcome to SourDom's beginners blog, the tutorials are:Read more read more →
I adapted this recipe from the one given on the side of the bag of rye flour I purchased whilst on h... read more →
Hello there,I am new to baking and have just baked my 2nd lot of bread. My problem is that when I put my loaves in the oven, they seem to subside, rather t... read more →
Hi friends, I am very new to bread baking. I started my own starter and baked a loaf with it. It was okay not very good not bad kinda loaf but did taste go... read more →
I made three variations to a white bread recipe. The spelt variation was mediocre, but the whole whe... read more →
I have a fairly new starter that was made with yeast, water, sugar and potato flakes. My recipe will make 2 loafs. The directions say to refrigerate and fe... read more →
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