Formula:400 gr. bread flour, 100 gr. spelt flour, 300gr. water, 150 gr. starter 100% hydration... read more →
Hi Farinamhope you catch this blog. I followed your advice and using your recipe made sourdoug... read more →
An interesting development.Read more read more →
Hi peoples,I've been steadily getting better at this sourdough lark and recently produced quit... read more →
As those who have been reading my blog here with any sort of regularity will know, I've been happily... read more →
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http://www.theage.com.au/entertainment/restaurants-and-bars/sting-in-the... read more →
Hi to everybody i just found this community and i think it's amazing. I'm just growing my live starter since around 15 -20 days and i think it has be... read more →
http://www.bakingsealofexcellence.org.au/Read more read more →
It would be great for consumers and the baking industry, if in the next edition of the GOOD FOOD GUIDE, the compositor's/editor's could include... read more →
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