I have started making sourdough a while ago and still haven't managed to produce a nice loaf. I&... read more →
I'm a new baker, been working with Carl's 1847 starter for about a year. Can't say when this started -- might have been from the very beg... read more →
Last night my starter looked great, smelled great, so I started a pre-ferment for a loaf of bread. Today the preferment looks and smells good, but the star... read more →
I have a problem in producing a dough that will "stand up" . I use a 70% hydration and a 1-2-3 proportion for starter, water and flour. Whether I... read more →
So given my love of bread I finally delved into the world of sourdough with the help of PH's book 'bread'... anyways... he says to leave the or... read more →
Hi EveryoneThis is my first post. I've been following the starter recipe here and it has been lots of fun.I seem to be falling down at the baking... read more →
Hi Everyone,I started a new starter yesterday as per the beginners recipe, it has been sitting on top of the fridge for about 16hrs in a jar with the lid o... read more →
Hi Everyone, My name is Malcolm and I hail from Melbourne Australia and I am trying to bake sour dough. I have been trying to bake a sour dough loaf f... read more →
After drooling over sourdough bread while staying at my mother's a long time ago, she handed me ... read more →
Hi,I am new to baking sourdough, but have been baking bread for the past year or so.My husband seems... read more →
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Hi! I'm new to the world of Sourdough and I bought a starter from a local Craigs List ad. I am a little unsure of what I should be doing and was hoping... read more →
Hey everyone!My sourdough adventures have just begun, and I could really use some tips!Read more read more →
Hello!I've started baking a few monts ago, but only made my first sourdough last month. I am now on my third batch and I find it very difficult t... read more →
Hi there everyone. Recently finished a baking course at Red Beard Historic bakery and have been starting my leaven/wort over the last 2 weeks. ... read more →
I've seen a few references to hydration and noted a good explanation at Shiao Ping's recipe entry. "Bakers percentages are relative to fl... read more →
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