Can anyone suggest why my sourdough is not rising in the oven? I am following the recipe exactly and lots of kneading and time to prove. It is looking love... read more →
Risatory Success!!For the seasoned bakers this is probably obvious but for struggling newbies like myself, this set up really helped me get my loaf to rise... read more →
I have a nice vigorous starter that I purchased online. Rises well, even in the fridge when I have to leave it for a while. The bread it makes is lovely bu... read more →
HiSourdough baking has been going really well lately with some good results using organic white flour and organic spelt flour from Woolies.So if it aint br... read more →
Hi all, I'm new to sourdough baking but really enjoying the results so far.My starter looks and smells healthy and seems to be making nice bread, howev... read more →
Is it better to add salt later in the process ie after kneading or does this not make any difference? Also, can you just keep dough in the freezer and... read more →
I'm not understanding why so many recipes online are using bakers yeast in their recipe? Won't the acid levels in sourdough just kill the bakers ye... read more →
I have just been watching a video of Robin Thomson making sourdough at the Beshara School: read more →
Hello,My name is Kostas and I'm from Greece. I study electrologist engineer at the university in Patras. My grandma used to make sourdough bread and fr... read more →
I am determined to get through this Paul Hollwood Sourdough recipe before using a different one!In s... read more →
I used the Tartine Coiuntry Rye recipe for this loaf (83% white bread lour, 17% whole rye, 80% hydra... read more →
Hi all,I have learned so much here in the few months that I have been lurking around! I made my firs... read more →
Hello you lovely people,I'm newly empassioned by sourdough and am having the most wonderful ti... read more →
My loaves often cracked at the base during baking even though I sliced the top to allow for expansio... read more →
A great location for a cafe or bakery has become available opposite Callington Mill in Oatlands, Tas... read more →
Hi All,I have been baking sourdough off and on for a couple of years with inconsistent results. The loaf crumb has the appearance and texture of a cellulos... read more →
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