For Preferment:1 Tbsp Starter100g water 100g bread flourDough:100g cool water 200g bread flour1tsp salt oil for kneading For preferment, add water and flou... read more →
The starter for this loaf is at 100% hydration and the flour in the starter is 1/3 rye and 2/3 white bakers flour. For 1 x 750g Loaf. read more →
No this is not an Israeli version of San Francisco sourdough. It is a simple sourdough loaf using jerusalem artichokes from my garden. I am sure that you c... read more →
This is a first try at making a sourdough foccacia. The recipe is Dan Lepard's, but with yeast omitt... read more →
Spotted a Pain de Mie recipe over at an eG thread and thought it would be interesting to convert it ... read more →
I have been trying for a long time to make a sourdough fruit bread that wasn't incredibly heavy and ... read more →
I tweaked the original recipe from http://home.teleport.com/~packham/sourdrec.htm to get a very nice light and crispy batter. Instead of using it to deep-f... read more →
This was a first attempt at making a sourdough olive bread, and I think still needs some tweaking.Th... read more →
The last few weeks I have been experimenting with hot cross buns. I was inspired by Mick's recipe fr... read more →
Here's what I'm currently baking.I have evolved it from my standard dough - Mick's Basic - plus some... read more →
Or Sign up with us.
by Graham, Maedi & You!
84 people online - 25,277 posts and counting!
© 2015 Artisan Baker