Recipe200gr of your discarded starter...............I find pure white gives most authentic, taste an... read more →
I found this recipe at the Spanish baking forum http://elforodelpan.com. I used an italian... read more →
This recipe is adapted from Kelly Coyne & Erik Knutzen's Making It (2010, Rodale). Vollkorn... read more →
Hi!This is my version of french type bread called Vermont.1. Mix all ingredients except the sa... read more →
I use to lead bike tours in Alaska and there was this lodge, Sheep Mountain Lodge, that we wou... read more →
Last year a very good friend of mine named Fred died suddenly. One of the things we enjoyed doing was talking and eating bread. I even got him ... read more →
In response to a request, here is the recipe that I have used to make crumpets.This quantity makes a... read more →
In response to requests, I have decided to post the recipe that I used for my recent post on this topic.I have not given timings as I know that everybody's... read more →
I don't know if I should call this Injera as that bread is made from Teff or at least has some... read more →
A very flavorful rustic loaf using a rye levain and 20% spelt. Please note the formula given for "The Dough" includes the levain. The... read more →
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