For these crispy, light and buttery sourdough pastries, come to Crystal Waters Bakery any Saturday f... read more →
Bread #71 - Mixed einkorn flour into a rye dough made with rye starter. Lovely, though it needed a few extra minutes in the oven. Big surprise was that the... read more →
Hi all,This is my first time making sourdough starter. Everything seems to be going alright, the starter is bubbling and rising. I started it three days ag... read more →
Hi there,I have been baking for a couple of years now and mostly make sourdough with a crisp crunchy crust. Unfortunately my step daughter hates this - she... read more →
I made my first pound cake a few days ago. It was good.But then I wondered what it would taste like if I had used some of my sourdough starter in the... read more →
Since so many of us hail from different parts of the world I thought it might be fun (and maybe this has been done before so pardon me if so) to begin... read more →
Hi! Just found this website. Looking forward to exploring it! I have made my first batch of yeast using a recipe from another site. Potato water, adding su... read more →
Hi all Having trouble breeding a starter.Followed the instructions on this site.Day 1, maybe a couple of bubbles.Day 2, going gangbusters.........doub... read more →
Can anyone tell me how to get a really good onion bread? Should I use dried onions and/or onion powder, or something else? I have tried frying onions and a... read more →
Made my own sourdough starter
But still find when baking the bread is always is soft and wet
Tried baking for a longer time
And different temperature but t... read more →
Hi all. I've been getting lots of useful information here over the past two months since I start... read more →
Hi All,It has been some while now that I am baking my sourdough bread. I have been using lots of techniques and finally I have very tasty bread and a good ... read more →
Hi everyone, at last on my fourth attempt my bread has come out quite good I think. The taste is jus... read more →
Grist Bakers is a small niche sourdough bakery in Kyneton, Central Victoria. Owner and Master Baker Tim Clayton has built Grist from a blank canvas, choosi... read more →
Hello. Received ALOT of dates, which I turned into date paste. Anyone have any suggestions as to using it with sourdough? Added some to my pizza dough and ... read more →
Edible two-wheeled Read more read more →
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