Content removed by moderator. read more →
Hi all.I've made a variety of sourdough breads since this obsession hit a couple of months ago (is that all it is...a couple of months? Scary - my life has... read more →
Epirus where I'm from is the west side of Greece. It has always been a poor region and the natural g... read more →
I was running out of wheat to grind up and make bread with so I got 50 pounds of wheat from the loca... read more →
So I´ve finally honed down my method to the point where I think I should share my recipe. I have a 100% whole wheat starter that I started about a ye... read more →
This bread is called a Panmarino and when I first read about it in Carol Field's The Itali... read more →
(makes 4 chapatis)I tried this a couple of nights ago - really just because I preferred the idea of using the toss-out from a newly active starter, rather ... read more →
I saw a post on The Fresh Loaf by someone looking for a formula for a Lemon Rosemary bread. This c... read more →
The previous times I made cheese sticks, I used the recipe from Dan Lepard's The Handmade Loaf....no... read more →
I made a bread that has Blue Cheese and 45% Rye in it. The bread got very good reviews on my test subjects at work. One test subject said it wa... read more →
Or Sign up with us.
by Graham, Maedi & You!
150 people online - 24,725 posts and counting!
© 2014 Artisan Baker