I've made this spelt/rye bread, a few times and it is only because I am spoiled that I am deeming it okay instead of really good. You have to like sour bec... read more →
I made three variations to a white bread recipe. The spelt variation was mediocre, but the whole whe... read more →
This might be the finest bread I have made so far. Bread #34 is 100 percent spelt and it had a long, slow rise. The combination of the spelt and the rye st... read more →
This is an easy recipe that is about 2/3 spelt and yogurt. I had to adjust for the somewhat extra li... read more →
Hi,I am new to baking sourdough, but have been baking bread for the past year or so.My husband seems... read more →
Hi there! Read more read more →
The last time I made Ciabatta I made a sourdough version that came outRead more read more →
Hello, I am Gerry (female). I am new to non-commercial yeast bread starters. In Early Jan'12 I was given a small amount of starter from rye. I did not feed... read more →
Hello, I generally make a spelt sourdough with sprouted rye grains (crushed but not milled). But for a change, I was thinking of making somethin... read more →
Hi, I am a retired ex-patriot Brit, now living on the Costa Blanca, Spain. Since r... read more →
Or Sign up with us.
by Graham, Maedi & You!
85 people online - 25,529 posts and counting!
© 2015 Artisan Baker