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 →
This is the time of year that I really love here in Northeast Ohio. The leaves are starting to... read more →
This is the simplest recipe I use when I just want some good bread without all the kneading etc, but... read more →
This bread requires almost no kneading (less than 2 minutes) and will take you very little ove... read more →
This formual uses two differnt flours in the final build. I found that the combination for clear and "00" flour yeilds a fantastic product.... read more →
I have a question about a starter that I tried last week. This was for San Francisco sourdough starter from the 1800's. It says to use either o... read more →
I guess my search for this bread started about four years ago and I didn't even know that until now. The final parts started with my new starte... read more →
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