Recent Posts

2
comments

I am determined to get through this Paul Hollwood Sourdough recipe before using a different one!In s... read more →

commented on 27 min ago
10
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(I hope I'm not replicating a subject here).We have come up against the dilemma of where to take our small wood fired sourdough business to next! Wood avai... read more →

commented on 19 hours ago

pH question and a pic

by atephronesis
13
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Hi all,I have learned so much here in the few months that I have been lurking around! I made my firs... read more →

commented on 20 hours ago
8
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 Hello you lovely people,I'm newly empassioned by sourdough and am having the most wonderful ti... read more →

commented on 20 hours ago
5
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My loaves often cracked at the base during baking even though I sliced the top to allow for expansio... read more →

commented on 1 day ago

Tipo 00 flour

by JesseC
1
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Hi, I have been making pizzas at home for a long time now.Recently I have been experimenting with different types of flour, in particular Tipo 00 to m... read more →

commented on 2 days ago

sourdough not sour

by Mr MFA
4
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Hi all, I'm new to sourdough baking but really enjoying the results so far.My starter looks and smells healthy and seems to be making nice bread, howev... read more →

commented on 2 days ago
0
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A great location for a cafe or bakery has become available opposite Callington Mill in Oatlands, Tas... read more →

updated 2 days ago
19
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 A couple of months ago Maedi emailed me and asked if I would be interested in writing up a par... read more →

updated 6 days ago

Gluten free ?????

by Hollyhocks
11
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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 →

updated 1 week ago
1
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Hi everyone!I've finally had time to start making bread on the weekends! However, for 4 of the 5 breads that I've tried making, the inside of the b... read more →

commented on 1 week ago

Texture of my sourdough

by Twoxmelles
4
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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 →

commented on 1 week ago

Recipes

Levain Bread

by SweetSourSavory
0
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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 5 weeks ago

Potato Loaf

by Josho
0
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This low-gluten bread has a pale, light texture, and a savoury flavorThe Dough Ingredient:&nbs... read more →

updated 5 weeks ago

Deep Dish Pizza

by LeadDog
1
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A large deep dish pizza made in a cast iron frying pan.The Dough Ingredient:  ... read more →

commented on 17 weeks ago
0
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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 41 weeks ago

Gingerbread

by eb16
0
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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 41 weeks ago
0
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You must have some green chili stew with your sourdough bread!  Read more read more →

updated 41 weeks 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 42 weeks ago

English Muffins

by Jacktheknife
0
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read more →

posted 1 year ago