Hey everyone...I am hoping someone will have some words of wisdom for me regarding my Tartine starter. We are now on day 11 and my starter is barely ... read more →
In the midst of making a bread and the digital scale dies on me. Some observations on that addiction and rules to heed when making bread. read more →
Bread #54: A reworking of a dark rye - sans kneading, little less dark, little less hydration. Much as I am open to learning from failures, there's not... read more →
Why does my sourdough, spelt bread have a horizontal hole through the whole loaf after baking? It runs roughly ⅔ from the bottom. Looks... read more →
Have you ever had one of those days where the simplest baking task seems like an immense hurdle? I'd mixed my dough (my everyday bread modified w... read more →
Hi everyone! I'm very new (just created my starter last month) to the world of sourdough and am ... read more →
white bread Flour
... read more →
Left my starter without a feed while away overnight and returned to find a skin on the surface which I would normally just scrape off and then refresh but ... read more →
This rye bread has gotten rave familial reviews despite a dough that was sloppy wet at 90 percent hydration. I used 65 percent rye flour. Definitely a keep... read more →
Hello! I am making different breads as a class project and would love to hear your feedback on my survey.Any answers are helpful!Thank you :)Read more read more →
Hi. I have just made my own sourdough starter and now bread.The only difference from the original re... read more →
Hi everyone! Total noob here at making sourdough so forgive me. I'm attempting my second loaf tomorrow (my first turned out horrible enough... read more →
I have been playing around with the idea that it might be possible to develop a gluten free bread wi... read more →
I have been using a recipe spreasheet I've built for some while now - I thought other might find... read more →
Still hoping to get that magical oven spring in my sourdough. Think my dough not sufficiently developed, so have invested in this Swedish mixer and would a... read more →
We baked all types of bread and buns using our sourdough starter. We do not use commercial or baker's yeast, bleached flour, softening a... read more →
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