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 →
Thanks for the feedback regarding OvencraftersNick has been in contact and all is good with my order, just a delay Regards Johnny read more →
Hi allHaving built a couple of dome masonary ovens in the past and now becoming a natural yeast head ,I thought to move to the next level and purchase plan... read more →
OK, I just made my first starter in years. Born last July 4th weekend, 2014, and it's very active. I've made two loaves of bread with it but it'... read more →
Hi! I've started making sourdough bread last year (in April if I remember well). My first attemp... read more →
Hi everyone,I've been baking for a few years on fresh yeast but I'm new to the sourdou... read more →
I made some video instructions for a friend who asked for help using the sourdough. Let me know if you find them useful. Here is the link:http://vimeo... read more →
Hi,Read more read more →
Hello Sourdough Companions!I haven't been active on this forum but I'd like to introduce a w... read more →
I used a Ken Forkish FWSY three-day recipe. Result: A good white bread, nothing wrong with it taste-wise, but looks turned out to be much more beautiful th... read more →
Hi all,I have been making sourdough bread for some time, and lurking and using this forum extensivel... read more →
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