Okay, so up till now i have only baked 4 loaves of any type of bread, my starter is 7 days old... read more →
Hello all, first run at a sourdough starter with natural wild yeast. 36 hours in and all seems well. Active bubbles and almost doubled in size after ... read more →
Hi,I have found multiple kitchen and baking shops in Paris. Unfortunately, because there are so many great bakeries all over, most people look at me funny ... read more →
My first Sourdough round made from a starter I raised a week ago. I used the Rivercottage Bread Bibl... read more →
I recently found out that I am gluten-intolerant. That news came just days after I had developed a successful rye sourdough, but rye is high gluten. The go... read more →
I have just started a new blog documenting my adventures with weird and wacky foods including sourdough, gluten-free flours, fermented vegetables and bever... read more →
Here is another sample of pictures showing what I do. I'm passionate about the bread I make and am a... read more →
My name is Sebastien and I'm an artisan baker from Strasbourg, France, working in Brisbane, Australi... read more →
I was in a creative mood the other day and decided to try something different. I have made semolina bread before but this time I decided to convert the st... read more →
http://sourdough.com/recipes/best-ever-pizza-dough-no-oil-so-hard-handleA revision to the recipe abo... read more →
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