Most of the references on making your own "starter" call for good quality flour. However I've not found any mention of the effects of water... read more →
i can't help myself and almost every time i refresh i wash the glass jar i keep my starter in than i do mass murder and put boiling water inside than i mix... read more →
can we have this fixed? i lost count today how many email notifications i got today read more →
Go Bill. He's contributed over 500 posts. 15.90% of the total number of posts that is.
Not that quantitly is above quality, but I think it's safe to say th... read more →
what is best way ?
i tried with wet knife and brushed in oil and dry and it seem that dry knife works best but still i always pull the dough while slashing... read more →
Hope everyone is well
Well the oven is out of bounds ATM as the coating on the adjacenet cupboard doors is delaminating and shrinking due to... read more →
i did small experiment
same dough cut in two portions after bulk proofing
shape and let it sit for same amount of time
owen time i sprayed both breads and ... read more →
The answer to my question is probably already lurking somewhere, but i couldn't find it. So here we go:
Usually I will do a Detmold 3-stage process to refr... read more →
i put it in a fridge bit late (it was at its peak)
good thing is that after being there few days smell went back to fruity
so my question i... read more →
I have always wondered how you figure out how much dough will fit into a banneton or baking tin so that it will just neatly rise to the top and not overflo... read more →
I've been making buns.
Seeded party buns filled with lotus paste
... read more →
my wkend bake with spelt and rye. still mucking around with the water thing. the crumbs could be a little bit softer. other than that, the spring is goo... read more →
I baked my first sourdough loaves this weekend, with mixed results. I used Bill's 750g Rye Loaf recipe with the minimal kneading technique. Bulk fermenta... read more →
I made a great chef, starter and bread
the book I was following then said to put the reamining chef into the fridge in an airtight container and fee... read more →
I baked my first sourdoughs this weekend and for taste the breads were great. My question is how do I maintain the shape of the loaf after proofing? For my... read more →
Well I did the first bake in the new oven today. A couple of 750g Pugliese bread from a recipe that Jeremy sent me. It's a 75% hydration recipe so it's a f... read more →
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