Risatory Success!!For the seasoned bakers this is probably obvious but for struggling newbies like myself, this set up really helped me get my loaf to rise... read more →
I have a nice vigorous starter that I purchased online. Rises well, even in the fridge when I have to leave it for a while. The bread it makes is lovely bu... read more →
HiSourdough baking has been going really well lately with some good results using organic white flour and organic spelt flour from Woolies.So if it aint br... read more →
Hi all, I'm new to sourdough baking but really enjoying the results so far.My starter looks and smells healthy and seems to be making nice bread, howev... read more →
Hi all, I am planning on making a large batch of sourdough bread to sell for a school fete. Do I need to give the starter more time than overnight after fe... read more →
Is it better to add salt later in the process ie after kneading or does this not make any difference? Also, can you just keep dough in the freezer and... read more →
I'm not understanding why so many recipes online are using bakers yeast in their recipe? Won't the acid levels in sourdough just kill the bakers ye... read more →
Here's a photo of the finished product. Thought I'd post a pic on the blog page first, then ge... read more →
I have just been watching a video of Robin Thomson making sourdough at the Beshara School: read more →
Reviving a starter vs. starting a new one - that is my internal debate. I freeze and revive, but the... read more →
Hello,My name is Kostas and I'm from Greece. I study electrologist engineer at the university in Patras. My grandma used to make sourdough bread and fr... read more →
I am determined to get through this Paul Hollwood Sourdough recipe before using a different one!In s... read more →
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 →
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 →
Or Sign up with us.
by Graham, Maedi & You!
86 people online - 25,219 posts and counting!
© 2015 Artisan Baker