LIGHT BEER PANCAKES. read more →
Bolognese SauceNGREDIENTS.Read more read more →
This loaf will be heavy for its size. Note the use of 10% protein plain flour.166% starter is a starter fed in the proportions of 100g water to 60g flour. read more →
This is a basic every-day rye bread with not too much going on, just great rye and sourdough flavour... read more →
Fermentflour 166gwhole wheat 18h20 129glevain 15g Final doughBread flour 52gDurum Semolina 253gwater 189gsalt 10 glevain 348g&... read more →
Old recipe that everyone has done!TP go for it, make it so #1jeremy read more →
This recipe is from the book "Baker" by Dean Brettschneider and Lauraine Jacobs... read more →
For Preferment:1 Tbsp Starter100g water 100g bread flourDough:100g cool water 200g bread flour1tsp salt oil for kneading For preferment, add water and flou... read more →
The starter for this loaf is at 100% hydration and the flour in the starter is 1/3 rye and 2/3 white bakers flour. For 1 x 750g Loaf. read more →
No this is not an Israeli version of San Francisco sourdough. It is a simple sourdough loaf using jerusalem artichokes from my garden. I am sure that you c... read more →
Or Sign up with us.
by Graham, Maedi & You!
74 people online - 25,163 posts and counting!
© 2014 Artisan Baker