Hi baking community, First time post, hoping to get some of your thoughts on my bread... and how to imprive it.My bread comes out tasting delici... read more →
I have been trying to make a successful sourdough loaf since 2 weeks now with complete failures.
I think my starter is ok because it floats in water when ... read more →
I want to modify a recipe calling for dry yeast to one using my sourdough starter... The recipe is for a German style cake (as interpreted by guacha cultur... read more →
Any tips on fixing this up? I bake at around 220 and a 700g loaf take around 50-60 mins until it sounds hollow, its just the crust is like a rock by ... read more →
Hi allJust a word of warning regarding O/C,s advertised Oven Plans , do not botherHaving built two domed masoary ovens I was keen to step up to a larger (4... read more →
Please feel free to ask questions or talk about your experiences making your first sourdough. read more →
My starter has been in fridge and left alone since last winter( about 10 months). It has a grayish color liquid on top but smells good. Can I use it with s... read more →
Can anyone suggest why my sourdough is not rising in the oven? I am following the recipe exactly and lots of kneading and time to prove. It is looking love... read more →
Risatory Success!!For the seasoned bakers this is probably obvious but for struggling newbies like myself, this set up really helped me get my loaf to rise... read more →
I have a nice vigorous starter that I purchased online. Rises well, even in the fridge when I have to leave it for a while. The bread it makes is lovely bu... read more →
HiSourdough baking has been going really well lately with some good results using organic white flour and organic spelt flour from Woolies.So if it aint br... read more →
Loafer Bread in Fitzroy North, Victoria (AUSTRALIA) is currently looking for a baker.Click here for ... 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 →
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