Day 3 and my starter looks exactly like it's supposed to: nice and bubbly. But it smells like cheese.I have never made sourdough before, so I'm not... read more →
Please feel free to ask questions or talk about your experiences making your first sourdough. read more →
Hi, I'm a complete newbie and managed to cheat a little and get some starter from a wonderful lady in melbourne, she's been using it for the l... read more →
Hi I just got 300 g of sour dough culture. Apparently I need 300g culture to mix with my kilo of flour so do I split it in half and add 75 g of water... read more →
Hi all,My name is Abhigyan Singh and I am from India.Today is my first day in bread baking and also for sourdough bread. I made the starter with equal... read more →
Read more read more →
I have a question about a starter that I tried last week. This was for San Francisco sourdough starter from the 1800's. It says to use either o... read more →
I have some starter that I have had for several years. I usually feed it once a month to keep it fresh if I don't use it. Lately it seems t... read more →
I've been following this site and referring friends to it for some time and only just signed up.... read more →
Hi people, After 1 year of unsuccessful attempts at soudough baking I could fynally..... fail a... read more →
Hello, I'm not sure if I have a problem or not, lol! But I do have a question about my starter. I make a sourdough bread almost every day, an... read more →
MELISSA has asked: Has anyone created a starter from Einkorn wheat or made sourdough with einkorn flour?Read more read more →
I am a true beliver in multiple long rises, but this sure is a lifesaver when you don't have the... read more →
Levain means wild yeast in French, but is also covers the use of sourdough. A bread kan be called a ... read more →
This low-gluten bread has a pale, light texture, and a savoury flavorThe Dough
Ingredient:&nbs... read more →
A large deep dish pizza made in a cast iron frying pan.The Dough
... read more →
I am a newbie here and I want to share my experience with quinoa flour. Recently I saw quinoa flour ... read more →
No sourdough here but at least they have "bread" in the name! I make lots of these ev... read more →
You must have some green chili stew with your sourdough bread! Read more read more →
This is my second sourdough bread, thanks for sourdough.com, giallozafferano and Luis Felipe Moraes.... read more →
Sourdough Companion is a community of bakers (of all levels) interested in the art of naturally risen breads - Bread risen with bacteria and wild yeasts!
With recipes, tutorials and discussions, there’s plenty to discover along your bread making journey.
Learn more about us or...
Join the community
Or Sign up with us.
by Graham, Maedi & You!
61 people online - 25,529 posts and counting!
© 2015 Artisan Baker