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 →
Hi, I have been browsing this amazing sites for a couple of months now.. thanks to the useful advice I find on this sites I have some success in my so... read more →
I do not measure. I go on vacation. Here's how I started and now maintain my happy, healthy, bub... read more →
Hi guys,Read more read more →
Hi everyone, my name is Jon and I am new to baking sourdough bread. Ok, so, the last couple of weeks I have been getting cracking results, big rise, big ho... read more →
Hi thereI've been baking sourdough bread ofr over a year now using some starter a friend gave me and the Tartine method. I keep my starter in the fridg... read more →
Never made sense to me, why throw away and also why add water instead of just flour? read more →
I have never measured water or flour and now am wanting to do it right :) My starter is many years old and has been in frig for probably a year. &nbs... read more →
I am just trying to get started with my starter for the first time, but after feeding, the starter o... read more →
I am preparing a sourdough culture (Servant (I work at a gov org) here at work to encourage people into this craft.I bought an organic white flour from Woo... read more →
I've got a starter which has been going pretty well, made a few good loaves with it. Recently it just seems to be less active though.i was thinking abo... read more →
I am pleased with my sourdough results so far, let me run through what I do before I ask my question so you can see how I will be arriving at my scaling up... read more →
I have two starters, rye and wheat (white). The rye has been living in the fridge happily for months, the wheat is newer and has been at ambient kitchen te... read more →
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