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 →
Let's get a real bread movement going in Australia, for once and all focus on real bread, real craftsmen/women and not chemical bread and bucket bakers.&nb... read more →
I'm new and having great problems getting my sourdough to rise rather than spread out. (From what I've seen elsewhere, it's a common problem.) ... read more →
Hi all,I recently came accross the idea of training the sourdough starter. A microbiologist friend of mine suggested I take pieces of dough from loav... read more →
I'm a beginner having made just 3 sourdough loaves thus far. I've been following the excellent guide... read more →
Long time no post!Just wanted to say hi and let you know how things have been going here in Kingston, On. Canada. We had a very successful Hot C... read more →
Hi everyone,I have finished another loaf in my (so far) short sourdough-on-weekends-career and altho... read more →
Read more read more →
Hi,I am a newbie here. I have been making my rye sourdough loaf with sunseed and pumpkin seed for a couple of years. My starter has been begun again from f... read more →
Or Sign up with us.
by Graham, Maedi & You!
90 people online - 25,529 posts and counting!
© 2015 Artisan Baker