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So I've been baking bread on and off for years, and a few months ago started successfully making sourdough. I currently have two...
Like many, I'm guessing, I hate wasting starter and am always looking for ways to use it when I'm in between bread-baking. No...
Hi, I have just begun a new starter 50g white and 50g wholemeal flour + 100g water. I left it for 3 days and it separated into a...
Hello, Well, I'm very proud - I made my first ever sourdough loaf (Auvergne Crown from Local Breads). I was pleased with the...
This bread is called a Panmarino and when I first read about it in Carol Field's The Italian Baker , the story of this bread was so...Read more
Hi all, This is my first time making sourdough starter. Everything seems to be going alright, the starter is bubbling and rising...
Hi, I been reading on wikipedia that optimal temperatures for sourdough are 25-30C, however here in Canada we get that maybe a...
Hi i'm to the forum and fairly new to sourdough bread (in fact baking bread in general) After many failures I feel like I am...
Hi all you sourdough experts, I am brand new around here. I have never made a sourdough before but had too many tomatoes, so I...
Combine a few of your favorite ingredients and create the BEST no-bake cookie dough energy balls in no time at all! Let’s spoil your little...Read more
I was interested to see that one of our new Artisan Baker Association members, Oheso Cafe (Japan), are using koji mold in their...
