http://www.theage.com.au/entertainment/restaurants-and-bars/sting-in-the... read more →
With all newbie baker's joining this list and having various elementary issues, one would suggest that the new baker invest in oneself and buy a very easy ... 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 →
So, what's your starter's pet name? Mine is Tabetha (daughter of Bessie) 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 →
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 →
Hey to all!I`m new to sourdough baking. I thought the hardest part was getting your starter to start. Boy, was I wrong!!!!I just can`t seem to ... read more →
I have just successfully followed your wonderful starter recipe and now on day 7 my starter has doubled in size and smells really yeasty. What a magi... read more →
I have a white sourdough starter that was fed a constant supply of Anchor Lighthouse bread flour (Australian) and it was very active. As that flour was onl... read more →
Hi everyone,I have found (as probably most of you have too) that discarding a half of the starter when feeding is really necessary for building-up&nbs... read more →
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