Recent Posts

1
comment

I am quite happy with my first ever loaves of sourdough. The white loaf I made I'm particularly ... read more →

commented on 7 hours ago
0
comments

Hi all I've been making some pretty decent bread recently using..- a basic masterstock style starter- white flour at 12% protein / 2% salt / 60% h... read more →

updated 1 day ago
1
comment

I'm still a newbie at this, but I don't understand something.In many of the books that I have read they have you start your baking off by throwing ... read more →

commented on 1 day ago
2
comments

New banneton stock has arrived! Read more read more →

commented on 1 day ago
10
comments

I've been following this site and referring friends to it for some time and only just signed up.... read more →

updated 2 days ago

Starter Types

by raymontigus
1
comment

Hi everyone.In Keith Cohen's book, Artisan Bread, he says there are two type of starters; Stiff and  Liquid. Both produce different styls of bread... read more →

commented on 3 days ago
3
comments

Hello, looking for some advice on how to keep my starter alive while I'm away for 6 weeks. My friend is happy to feed my starter once per week or two. Does... read more →

commented on 3 days ago
1
comment

Do I freeze cinnamon roll made our of sourdough before I bake or afterwards?  I haven't tried either yet-- don't want to waste the rolls!! Tha... read more →

commented on 6 days ago

Naan

by LeadDog
18
comments

I have been to a few India Restaurants over the years and one of my favorite parts of the meal has b... read more →

commented on 1 week ago
3
comments

Hi all,I know this topic comes up now and then and a similar question was asked back in 2011 but as its now 4 years later and I'm getting desperate I t... read more →

commented on 1 week ago
3
comments

I am new to Sourdough bread making but am off to a start with my starters at day 4 and doing well bubbling away.  I am testing out 2 starters- I'v... read more →

commented on 1 week ago
3
comments

So I have been baking sourdough for about two years now, and I had been having better and better success as time went on, until I got pretty proud of my cr... read more →

commented on 1 week ago

The Sourdough Shop

Recipes

0
comments

I am a true beliver in multiple long rises, but this sure is a lifesaver when you don't have the... read more →

updated 7 weeks ago

Levain Bread

by SweetSourSavory
0
comments

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

updated 50 weeks ago

Potato Loaf

by Josho
0
comments

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

updated 50 weeks ago

Deep Dish Pizza

by LeadDog
2
comments

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

commented on 42 weeks ago
0
comments

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
0
comments

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

updated 27 weeks ago
0
comments

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
comments

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

commented on 1 year ago