Recent Posts

4
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If I increase the amount of levain in a recipe, how will it impact the final loaf? read more →

commented on 6 hours ago

Changing continents

by Pamamac
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I've been in the Caribbean for 6 months and started making sourdough. It's been a huge success and I'd like to take my starter back to the UK. ... read more →

commented on 21 hours ago

Flour Equivalent

by Claude
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Does anyone know the Australian equivalent of the French T55 flour?I have been using the Simply No Knead untreated flour but wondered whether there was any... read more →

commented on 22 hours ago

Intro

by Knead.
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Hello. :) Thought I would introduce myself as a new member. I am a maker of some seriously sensational gluten free sourdough and starter that is ... read more →

commented on 1 day ago

Heat Proof Topping

by phil.busch
3
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Hi baking experts! A friend and I have tried a special pizza here in Italy but cannot figure out how to make the topping. We would be very thankful for you... read more →

commented on 3 days ago
14
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Hi all, can anyone give me some pointers for scoring my breads??? It drags, it sticks, etc.... Im using brand new single edge razor blades. My dough is qui... read more →

commented on 5 days ago
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Total newbie, both to the site, and to sourdough in general.Started last thursday and my starters are looking go-o-od! (as far as I can tell by comparing t... read more →

commented on 1 week ago
173
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Welcome to SourDom's beginners blog, the tutorials are:Read more read more →

commented on 1 week ago
7
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Im using a strong bakers flour for most of my breads but I remember reading that baguettes are made with medium/soft "all purpose" flour for subt... read more →

commented on 1 week ago

100% Barley Bread

by LeadDog
26
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I used a little bit of my wheat sourdough starter to get my barley starter going because it is easie... read more →

commented on 1 week ago

Miche-style loaf no. 2

by Bushturkey
3
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I got a 10-Kg bag of Laucke wholemeal flour. I think it's 100% extraction. I had another go at makin... read more →

commented on 1 week ago
19
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commented on 1 week ago

Recipes

Levain Bread

by SweetSourSavory
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Levain means wild yeast in French, but is also covers the use of sourdough. A bread kan be called a ... read more →

updated 35 weeks ago

Potato Loaf

by Josho
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This low-gluten bread has a pale, light texture, and a savoury flavorThe Dough Ingredient:&nbs... read more →

updated 36 weeks ago

Deep Dish Pizza

by LeadDog
2
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A large deep dish pizza made in a cast iron frying pan.The Dough Ingredient:  ... read more →

commented on 28 weeks ago
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I am a newbie here and I want to share my experience with quinoa flour. Recently I saw quinoa flour ... read more →

posted 1 year ago

Gingerbread

by eb16
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No sourdough here but at least they have "bread" in the name! I make lots of these ev... read more →

updated 13 weeks ago
0
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You must have some green chili stew with your sourdough bread!  Read more read more →

updated 1 year ago

Whole-wheat bread

by Fujiwara_dan
3
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This is my second sourdough bread, thanks for sourdough.com, giallozafferano and Luis Felipe Moraes.... read more →

commented on 1 year ago

English Muffins

by Jacktheknife
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read more →

posted 1 year ago