Hello from chilly Chicago! Exploring how to make a post on the forum... read more →
Jus wondering if my starter is still fine or is it dead already? I made one just flour+water+org apple. Nothing happened for three days so I placed it over... read more →
The goal is to make it as nutritionally complete as possible, the device used would be this:-500g whole wheat flour-dry yeast 2.5g-brown sugar 3g-butter 6g... read more →
I made two loaves of sourdough boule yesterday, but they had very little sourdough taste. I used Peter Reinhardt's recipe in his book, "The ... read more →
I used to make sourdough successfully years ago and always got lovely results. I always used a linen cloth and a colander to proof my loaves and this was g... read more →
Hello,I have tried many methods of starters. The pineapple juice and water and flour. With no success. Most end up smelling like puke. So I ended up buying... read more →
Hey guys! I've been reading you for a week weeks and decided to start with my own sourdough starter thanks to you!Read more read more →
Oeffff.....i hate these blogs because they are so complicated to navigate.... anyway...where was I and the rest of me....i added rye to my starter and... read more →
This sourdough was inspired by Johnny's Cibatta Integrale. In making this sourdough, I al... read more →
Our bakery's web cam is now operational. I am hoping this becomes a place to chat with the baker as ... read more →
Hi all,Read more read more →
Hello everyone,I've been lurking for a while and found many useful tips and recipes on this site. Thank you!Anyway, I also followed the sourdough start... read more →
Okay I got my new banneton, well two, but didn't use the other one. I followed the instructions ... read more →
I would like to surprise my Mrs. with a bread machine for our anniversary next month and I need some advice about that shopping. Do you use it? What should... read more →
So I finally killed my old pizza stone. It cracked in half about a year ago. I was fine to just put the two halves together and continue baking. Well, now ... read more →
I normally bulk ferment on the counter, proof overnight in the fridge, then shape, proof and bake. If I want to shape immediately after my bulk ferm... read more →
Or Sign up with us.
by Graham, Maedi & You!
130 people online - 25,070 posts and counting!
© 2014 Artisan Baker