Hi guys, I have a very beginner question: bread recipes call for up to 2 cups of starter per dough, and I can't get my head around where this volume comes ... read more →
I have a very active starter, and I've got the crispy crust technique down pat, I just can't seem to get that lovely uneven-large-holed interior. I'm using... read more →
Hi allmy 1st post on here, i've been lurking for a while - and just want to say thanks to you all for such great reading and as a source of inspiration... read more →
I know this topic has been done before and I did try to search for it - unsucessfully... so, here goes...I want to take part of my starter with me on a tri... read more →
gday all,first time poster, long time reader, 6 month baker... re my starter:ive been baking with a rye starter that i was given by a friend, I feed i... read more →
HI All, Just new to this scene, if you can call it a "scene" I'd like to say lifesytle... read more →
I'm just starting out on this adventure and I'm still confused by some of the basics. I have managed to create a starter that seems pretty active but ... read more →
I posted some questions about actually baking bread but I would like a few hints about how to m... read more →
I'm very happy and thankful we got a Chef Sourdough Starter as a gift. As I understand, the Chef Sourdough Starter nuetralizes all gluten in the wheat. I'm... 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 →
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