HiNeed a bit of help restarting my starter. I had just a tiny bit left from my last bake and find that feeding by doubling the volume it just dries o... read more →
The fantasy of traveling to England for bread making classes is not going away. Recommendations welcome. Here are more details on a still-vague fantasy. read more →
This bread is 62 percent non-white flours. I put in arrowroot flour, whole wheat flour, and - especially good - flaxseed meal. Topped the bread with sesame... read more →
Hello fellow bakers. Can anyone tell me what to use to prove rolls to keep their shape? I have bannetons for full sized loaves and baguette trays but... read more →
Bread #63 (yes, wrote this after breads #64 and #65) is a satisfactory sandwich bread of cornmeal and bread flour. Not as interesting to me as breads with ... read more →
Please, can anybody help me? Despite sterilizing my starter jar and being very careful to keep it covered, I get to day 5 and find I have 'hairy&... read more →
Hi allJust a word of warning regarding O/C,s advertised Oven Plans , do not botherHaving built two domed masoary ovens I was keen to step up to a larger (4... read more →
I just created my starter yesterday and am looking forward to watching its progress. When I found this site, I was excited to see the connection to C... read more →
I have been looking for a recipe for kamut sourdough bread and your recipe looks good hoever I don't see any added yeast in it. I also have a sourdough... read more →
Hey all!I took quite a hiatus from the forum, even if I was just trolling. Part of this unfortunate vacation also led me to neglect my starter, and not car... read more →
A large deep dish pizza made in a cast iron frying pan.The Dough
... read more →
Something that has bugged me for ages - What is the official name of the boards you can get that help transfer the sourdough to the setter/whatever y... read more →
I have been experimenting with bagels, and here are the most recent batch.This is a version of Robot... read more →
The 40-year old Swedish chef-owner, Mathias Dahlgren, has two Michelin-starred restaurants, Bon Lloc... read more →
I'm a one-handed, because of a stroke, cook who is just now getting into sourdough bread. I would like to know if there are others like and how they ma... read more →
This bread had arrowroot flour, barley flour, and cornmeal, with oats and caraway seeds on top. Oh m... read more →
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