Over in the Professional forum there is a debate on the definition of "Sourdough". Are&nbs... read more →
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Hi everyone!For the past three weeks, I've been trying to make sourdough starter. It's finally working, and it seems like it'll be ready for ba... read more →
A couple of months ago Maedi emailed me and asked if I would be interested in writing up a par... read more →
A great location for a cafe or bakery has become available opposite Callington Mill in Oatlands, Tas... read more →
Levain means wild yeast in French, but is also covers the use of sourdough. A bread kan be called a ... 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 everyone!Read more read more →
This low-gluten bread has a pale, light texture, and a savoury flavorThe Dough
Ingredient:&nbs... read more →
Hi all,I have been making sourdough bread for some time, and lurking and using this forum extensivel... read more →
My loaves often cracked at the base during baking even though I sliced the top to allow for expansio... read more →
Bread #55 is a basic whole wheat that is easy and tastes good. Now that I am more than halfway to 108, my standards are higher and I am considering a few s... read more →
I all, new to sourdough baking, and baking in general. Thanks for all the great posts, and adv... read more →
My starter has a weird gray layer on top and what looks to be lots of white bubbles (I don't think it's mold, and it smells fine). I recently... read more →
Hey All, I'm new to the site - great to see such an active community around sourdough. I've been experimenting with a sourdough starter that I feed strictl... read more →
Recipe200gr of your discarded starter...............I find pure white gives most authentic, taste an... read more →
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