I've been baking a buckwheat sourdough for 6 months using KA special flour and 10% buckwheat. 825g KA special85g buckwheat265g starter500g water1... read more →
I was making dough according to the 5-minute artisan bread book with white flour and then got some wheat berries and started using that. The recipe called ... read more →
I've been making sourdough bread for over a year, with good results, but recently I've had problems with a large air hole at the top of the bread, ... read more →
about six months ago I purchased 50 grams of Brett Noys starter on-line from somewhere in Brisbane (I forget where) and it has been in the fridge since. &n... read more →
Can anyone give me a clue as what went wrong with my ist attempt at baking sourdough, bread was quit... read more →
Hello from chilly Chicago! Exploring how to make a post on the forum... read more →
Hello everyone,I've been lurking for a while and found many useful tips and recipes on this site. Thank you!Anyway, I also followed the sourdough start... read more →
I normally bulk ferment on the counter, proof overnight in the fridge, then shape, proof and bake. If I want to shape immediately after my bulk ferm... read more →
I need help with my sourdough bread as it spreads out when I slash it to bake.400 gms flour280 mls w... read more →
Thanks for all the comment regards my collapsing bread, I adjusted the recipe and my technique and I... read more →
dis is sourdough.com right? reveal your secrets on how make brade sour. I'm baking rite now and need an answer fast my dealer Juan likes... read more →
Hi guys,first time posting on here. So I've just put my 2nd attempt at a spelt sourdough loaf on the cooling rack, the first edition had a great flavou... read more →
I am about to give up on my sourdough baking escapades! I have a great starter and try to follow man... read more →
Getting into experimenting with challah recipes, or rather ignoring the recipes and attempting a sou... read more →
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I'm still using up the last of my spelt flour from Australia.Read more read more →
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