I am always playing around with my sourdough starter and was thinking humm... I bet you could use it to give a little lift to a nice egg dumpling. Si... read more →
A light rye bread containing linseed and sunflower seeds for that nutty crunch. read more →
This weekend formerly world record Amorphophallus titanium at botanic garden of unniversity Bonn, Germany, will bloom another time...webcamOn linked websid... read more →
Over in the Professional forum there is a debate on the definition of "Sourdough". Are&nbs... read more →
I just found this recipe while surfing the net.Seems like a good decoration piece to add to things such as cakes.http://www.deliciousdays.com/archives/2006... read more →
Makes 6-7, 900 gram braided loaves*before mixing this dough take ¼ of the water quantity and steep a pinch of saffron in it. Allow this to cool to r... read more →
I have been experimenting with bagels, and here are the most recent batch.This is a version of Robot... read more →
This recipe is designed to provoke Jeremy, who I think suggested that it couldn't be done. (Or if he... read more →
Old Polish Rye Sourdough bread. (100+ years old recipe) 1.5L – sour dough starter – 0.5L Rye flour / 0.5L Water / Half teaspoon of salt 2Kg &nd... read more →
I did this a couple of years back on Dan's forum but it's a good one for special occasions. The idea is to create a unique loaf by making a starter from th... read more →
Or Sign up with us.
by Graham, Maedi & You!
122 people online - 24,975 posts and counting!
© 2014 Artisan Baker