Really I was just in search of a nice fat loaf of sourdough with big fat holes and a moist chewy cru... read more →
Ciabatta a'lancienne (to mix languages somewhat) based on Peter Reinhart's a l'ancienne recipe.The D... read more →
This is my first experiment converting a recipe using commercial yeast to a sourdough one. I ch... read more →
Very wet, make lots of folds sprinkling flour between turnsThe Dough
... read more →
This recipe is a version of Carol Field's from 'The Italian Baker' She uses a yeast-based biga, but ... read more →
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by Graham & Maedi
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