Hey all!I took quite a hiatus from the forum, even if I was just trolling. Part of this unfortunate vacation also led me to neglect my starter, and not car... read more →
A large deep dish pizza made in a cast iron frying pan.The Dough
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Something that has bugged me for ages - What is the official name of the boards you can get that help transfer the sourdough to the setter/whatever y... read more →
The 40-year old Swedish chef-owner, Mathias Dahlgren, has two Michelin-starred restaurants, Bon Lloc... read more →
I'm a one-handed, because of a stroke, cook who is just now getting into sourdough bread. I would like to know if there are others like and how they ma... read more →
This bread had arrowroot flour, barley flour, and cornmeal, with oats and caraway seeds on top. Oh m... read more →
I'm loving baking sourdough. I do have a problem. The dough doubles in size when proving but comes out flat as a pancake from the oven. I can't see... read more →
Ok guy's here it is Tarte ux quetsche a la canelle (pate sablee with almonds).The Dough
In... read more →
Pistachio BiscottiThe Dough
125g nuts ... read more →
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Cob Ovens are a relatively inexpensive way to bake, with all the benefits of wood-fire such as a hot... read more →
Recently I asked LeadDog what bread he would pair with his favourite wine and he said Pierre Nury's ... read more →
Really it's fall and the plums don't taste like they did in my sisters orchard! But as this ... read more →
The last few weeks I have been experimenting with hot cross buns. I was inspired by Mick's recipe fr... read more →
A couple of months ago Maedi emailed me and asked if I would be interested in writing up a par... read more →
just testing my new sourdough, what do you think ? read more →
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