It's been a while since I've visited here - and I've moved from Panama to Brazil, in the meantime. I managed to create a truly ferociously acti... read more →
Hello,Im new here and need some help. I've made 2 loaves of sourdough and both have been hard on the outside and undercooked on the inside. Why does th... read more →
HI, I popped into the bakery when in tassi last year, and asked this question, but can't remember the exact answer. I understand the added water will a... read more →
A large deep dish pizza made in a cast iron frying pan.The Dough
... read more →
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 →
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 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 →
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