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 →
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 →
Thanks for the feedback regarding OvencraftersNick has been in contact and all is good with my order, just a delay Regards Johnny read more →
Recipe200gr of your discarded starter...............I find pure white gives most authentic, taste an... read more →
Trying a new ingredient or a new formula excites me. If I find a new method or a new ingredien... read more →
Hi allHaving built a couple of dome masonary ovens in the past and now becoming a natural yeast head ,I thought to move to the next level and purchase plan... read more →
I have left over beer barm...yes that's real beer barm from a local brewery....I didn't use the entire quart jar of it...can I feed it like a sourd... read more →
Does anyone know where to by food-grade lye either as a poweder or liquid? I would like to make German Laugenbrezeln and lye is the essential ingredi... read more →
OK, I just made my first starter in years. Born last July 4th weekend, 2014, and it's very active. I've made two loaves of bread with it but it'... read more →
Hi! I've started making sourdough bread last year (in April if I remember well). My first attemp... read more →
Hi everyone,I've been baking for a few years on fresh yeast but I'm new to the sourdou... read more →
Ciabatta a'lancienne (to mix languages somewhat) based on Peter Reinhart's a l'ancienne recipe.The D... read more →
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