Hi all,I have been making sourdough bread for some time, and lurking and using this forum extensivel... read more →
Bread #55 is a basic whole wheat that is easy and tastes good. Now that I am more than halfway to 108, my standards are higher and I am considering a few s... read more →
I all, new to sourdough baking, and baking in general. Thanks for all the great posts, and adv... read more →
My starter has a weird gray layer on top and what looks to be lots of white bubbles (I don't think it's mold, and it smells fine). I recently... read more →
Hey All, I'm new to the site - great to see such an active community around sourdough. I've been experimenting with a sourdough starter that I feed strictl... read more →
http://sweetsoursavory.com/blog/2014/7/8/danish-rye-bread-revisitedMakes 2 big loafsRead more read more →
Dear all, when we bake our baguette (sourdough with 0,3% yeast) we have a nice oven spring but the crust fails to crack in a rustique way. It stretches mor... read more →
What size banneton should I get, a long 1kg or 800g . Is there much difference.. Has anyone bought the cheap ones from China? read more →
The following is an expanded version of a comment I originally posted as part of another discussion on The Fresh Loaf. I thought I'd post it separately und... read more →
I have stumbled upon a large commercial 1905 Scotch Oven in Victoria, Australia that looks like it is still in reasonably good condition. Does anybody know... read more →
For these crispy, light and buttery sourdough pastries, come to Crystal Waters Bakery any Saturday f... read more →
Hey everyone...I am hoping someone will have some words of wisdom for me regarding my Tartine starter. We are now on day 11 and my starter is barely ... read more →
In the midst of making a bread and the digital scale dies on me. Some observations on that addiction and rules to heed when making bread. read more →
Bread #54: A reworking of a dark rye - sans kneading, little less dark, little less hydration. Much as I am open to learning from failures, there's not... read more →
Why does my sourdough, spelt bread have a horizontal hole through the whole loaf after baking? It runs roughly ⅔ from the bottom. Looks... read more →
Have you ever had one of those days where the simplest baking task seems like an immense hurdle? I'd mixed my dough (my everyday bread modified w... read more →
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