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 →
Hello! I've appreciated sourdough recipes my whole life but just now creating my first starter that will be used in everyday baking. I have a q... read more →
Fall is here and the temperatures are dropping down to where I can do long fermentations on the bench so I thought I would make a new starter to join... read more →
I am just amazed by the ordinary Hungarian flour. I am traveling these days, and i took some starter with me (in the airplane :P ). I arrived in Roma... read more →
Well, hello all! This is my first post here! I've been searching on this forum for some clues to see if my starter is active enough, ... read more →
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