Hi there, first timer to the forum. I am originally from the UK and used to make my own sourdough. I haven't made it in 6 months or so as w... read more →
I used the Tartine Coiuntry Rye recipe for this loaf (83% white bread lour, 17% whole rye, 80% hydra... read more →
I found a few nice bakeries and enjoyed lievito naturale pane - sourdough bread. Really, it sounds w... read more →
This is my first time to post here. I am just new to sourdough and have made a few things with my starter. Today I tried the Rustic Sourdough N... read more →
Hi, I have been making pizzas at home for a long time now.Recently I have been experimenting with different types of flour, in particular Tipo 00 to m... read more →
(I hope I'm not replicating a subject here).We have come up against the dilemma of where to take our small wood fired sourdough business to next!
Wood avai... read more →
Hi all,I have learned so much here in the few months that I have been lurking around! I made my firs... read more →
Hello you lovely people,I'm newly empassioned by sourdough and am having the most wonderful ti... read more →
My loaves often cracked at the base during baking even though I sliced the top to allow for expansio... read more →
A great location for a cafe or bakery has become available opposite Callington Mill in Oatlands, Tas... read more →
A couple of months ago Maedi emailed me and asked if I would be interested in writing up a par... read more →
Hi, I am trying to find a sourdough recipe for gluten free bread. I have read through several sourdough web sites and learnt heaps.(also that it may n... read more →
Hi everyone!I've finally had time to start making bread on the weekends! However, for 4 of the 5 breads that I've tried making, the inside of the b... read more →
Hi All,I have been baking sourdough off and on for a couple of years with inconsistent results. The loaf crumb has the appearance and texture of a cellulos... read more →
Thanks for the feedback regarding OvencraftersNick has been in contact and all is good with my order, just a delay Regards Johnny read more →
Recipe200gr of your discarded starter...............I find pure white gives most authentic, taste an... read more →
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