Levain means wild yeast in French, but is also covers the use of sourdough. A bread kan be called a ... read more →
I am a newbie here and I want to share my experience with quinoa flour. Recently I saw quinoa flour ... read more →
This is my second sourdough bread, thanks for sourdough.com, giallozafferano and Luis Felipe Moraes.... read more →
read more →
A work in progress. Shooting for a soft, fluffy bread. read more →
A good all around dough for french loaves, baguettes, and pretzels. read more →
This is our everyday bread at home. It's about as straightforward as a good daily bread ca... 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 →
I have been making Fred Bread for over a year now and haven't really made anything else since I ... read more →
very soft chewy.. and full of taste from the toasted flaxseeds. no doubt, is flaxseeds heaven! a mus... read more →
Or Sign up with us.
by Graham, Maedi & You!
75 people online - 25,404 posts and counting!
© 2015 Artisan Baker