Really I was just in search of a nice fat loaf of sourdough with big fat holes and a moist chewy cru... read more →
Ciabatta a'lancienne (to mix languages somewhat) based on Peter Reinhart's a l'ancienne recipe.The D... read more →
This is my first experiment converting a recipe using commercial yeast to a sourdough one. I ch... read more →
Very wet, make lots of folds sprinkling flour between turnsThe Dough
... read more →
This recipe is a version of Carol Field's from 'The Italian Baker' She uses a yeast-based biga, but ... read more →
Or Sign up with us.
by Graham, Maedi & You!
212 people online - 24,970 posts and counting!
© 2014 Artisan Baker