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I have a question regarding my starter, day 1-3 I have good risr followed by a period of ... read more →
Can somebody please advise me? I have been working on a sourdough starter with all rye flour. It has been a week. I don't see any bubbles, but it sure ... read more →
I have a fairly new starter that was made with yeast, water, sugar and potato flakes. My recipe will make 2 loafs. The directions say to refrigerate and fe... read more →
Hi, I hope this is the place to put this, but as a noob to this forum I just went for it :). I ... read more →
I am concerned about the abnormality that looks like mold, not so much with the lines as they occur frequently when I do not stir the starter or leav... read more →
I have been making sourdought bread for a few months now, about once or twice a week, and I have a starter that I keep feeding. Whenever I usea half of it,... read more →
I’ve had this starter going for about a month or so, which I refresh regularly with a combinat... read more →
Hi,I started a Rye Starter last week and it is doing fine, my question is, what consistency is the best for a Rye Starter.So far I fed 1:1:1 the same as my... read more →
Hello,I live in Thailand and am moving home to the US (Arizona, no less; tropics to desert). I will be in transit for about 4 weeks. That means hotel rooms... read more →
Hi, I'm new to sourdough, even i have baked number of times but still can't get dough right. I have two starters, whole wheat and white... read more →
My starter has developed a strong acetone smell. It's a little more than 2 weeks old and has been raised on an equal mixture of organic rye and spelt flour... read more →
I'm new to the sour dough world.Chuffed with my new starter. Fed it every day for a week and then had a lovely vinigary whiff to it. Made three nice lo... read more →
I have a starter I use twice a week. It's doubling when I feed it and turning out tasty loaves. The only thing is it's started "drying out&quo... read more →
I was interested to see that one of our new Artisan Baker Association members, Oheso Cafe (Japan), a... read more →
Hi there! Well, I'm brand spankin' new to sourdough baking, but yesterday I baked my first bread, and this morning I baked my second. I'm ... read more →
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