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 →
Every now and then I produce yeast donuts and always end up with some left over cuttings. I do not want to scrap the cuttings, instead I wou... read more →
I have made a couple of loaves with a linseed soak and they turned out really well, what I want to know is how to make the seed stick to the outside of the... read more →
This is my take on a sweet potato sourdough, instead of roasting the sweet potato I elected to boil ... read more →
Hi,Read more read more →
My latest problem... I am using the beginners recipe 500/330 with a 60% hydration starter (I feed it... read more →
Hi all,can someone tell me please. The situation is about a week or more ago i got my starter out of the fridge and feed it ready to make some bread b... read more →
I am new to sourdough baking. Just wondering what type of pans are the best for this type of baking? Are there specific brands that work really... read more →
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