read more →
This is my first experiment converting a recipe using commercial yeast to a sourdough one. I ch... read more →
There is a BBA Challenge out on the net base on Reinhart's book. The first bread that the grou... read more →
This recipe produces a original bread with a exceptional flavor. The combination of coriender and the flours misture is perfect! it makes 1 large brea... read more →
Just had to try Dan Lepard's moist stollen recipe. Made 6 of these, with homemade marzipan (made wit... read more →
A light rye bread containing linseed and sunflower seeds fo that nutty crunch.Read more read more →
This is a day 1 step of my Red Fife Sour Starter read more →
This is the recipe that I have come up with to make our Red Fife Bread we have been selling in our Bakery. read more →
it makes 2 breadsThe StarterIngredientWeightwheat flour type 550200 gwater250 gsourdough starter (liquid)40 g #let it leaving overnight#in the morning... read more →
This recipe i got in Frankfurt. It´s a very tasteful german bread. 125 grams sourdough active liquid culture poolish:50 grams white flour5... read more →
Or Sign up with us.
by Graham, Maedi & You!
260 people online - 24,794 posts and counting!
© 2014 Artisan Baker