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Hello I have a complete small and shattell oven front That I am selling and thought there may be some interest on this site.I have the cast iron 2 do... read more →
Hello to you all,After a number of loaves exceeded the width of my round pizza stone (not a pretty sight) I decided that I need a terracotta baking t... read more →
I use scissors to make the slashes.Quick, easy, no fuss. read more →
Thank you to the generous people who share their knowledge and make this forum possible. Six months ago I started baking sourdough bread after watching a 4... read more →
Hi all,This is my first post here. I am reaching out to the baking community to see if someone can help me with a recipe for a sandwich roll from the... read more →
Has anyone had experience of working with the Sekowa Backferment? read more →
Hi I was wondering if there is an electric crock to maintain optimal storage temp? I live in a MH and any one with the experience knows maintaining constan... read more →
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My wholemeal flour has gone rancid.I have gradually been becoming aware that my breads made with wholemeal flour have been losing their beautiful delicate ... read more →
I am enjoying sourdough baking, but ready to start having fun with my favorite recipes. I like using a recipe as a guideline and no want to aadd extr... read more →
Hi all I'm an avid sourdough maker in Perth (getting better and better thanks to this site and Yoke Mardewi's books) and am heading over to ... read more →
Hehe, I caught the first bit of you appearance on Gourmet Farmer last night (interrupted, so the rest was recorded).Quite like the show, and it's nice to s... read more →
When I returned from San Francisco recently I brought with me a packet of “Mr Bakers Sou... read more →
Hi, I’m new here although I have been reading this forum with interest for some time. I... read more →
A hotel for sourdough starters ... wow. leaving pets with strangers is one thing, but food pets?http://www.thelocal.se/36414/20110928/ read more →
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