Before I begin to make a series of new challah recipes to learn to make this bread without my bread ... read more →
Hello all and Merry Christmas! I started baking a few years ago and got into sourdough almost straight away, and I never would have got much further withou... read more →
Hello. I'm interested in bread baking- at a low temperature.- on the entire area of the furnace (one big loaf) . I wo... read more →
We are holding a bread bowl event and need to buy in bulk.. approximately 200-300 bowls (guess right now) .. we are located in Connecticut and would neeed ... read more →
Bread #35 had a sponge with rye flour and then the dough included oat flour, whole wheat, wheat bran and bread flour. A nice bread with a different taste.N... read more →
I recently made some waffles in my new (birthday present) waffle iron. My Belgian husband has declared that although they were OK, they weren't the sam... read more →
I have been baking bread for some time, The grand kids ask why isn't it white like the bread in the shops. I tell them its the colour of the yeast, as ... read more →
Hi all,I am not new to baking, and have been doing it as a hobby for a long time now and absolutely love it.I am looking into opening a bakery of my own, b... read more →
I used to make a perfectly good 100 percent whole wheat bread - with commercial yeast - in my breadmaker and baked in the oven. Now, up to bread #29 in my ... read more →
I'd love some second opinions on my loaves. I am pleased with almost all elements of them (flavo... read more →
Hi guys, I'm a home baker just geting into the artisan bread making and I was wondering where you buy your different flours and grains. At the moment I... read more →
Hi all,I'm new to the Sourdough Forum. This just a note to let you know that when buying a food/dough mixer chose carefully.My KitchenAid Artisan... read more →
I started my first starter almost a week ago. Used a sf starter flakes and cultured it with or... read more →
Hi Everyoneran in to this nice video clip thought i share with my fellow sourdough loversif it was posted before than please forgive me for being behind ti... read more →
Most bread books direct you to add steam to your oven, usually by putting a pan, preferably something solid, in the oven when you begin to pre-heat, then a... read more →
Hey guys,Recently I received a new piece of raw granite countertop that I am now using as a baking stone. The stone is 21x17 and 1 inch thick and it c... read more →
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