Hey, I've been baking a roll for myself daily using my starter for a while now and I'd like to try a larger variety of flours rather than the ... read more →
OK, I just made my first starter in years. Born last July 4th weekend, 2014, and it's very active. I've made two loaves of bread with it but it'... read more →
Does anyone know where to by food-grade lye either as a poweder or liquid? I would like to make German Laugenbrezeln and lye is the essential ingredi... read more →
Sourdough Companion is a community of bakers & bread eaters interested in the ancient art of nat... read more →
Hello Sourdough Companions!I haven't been active on this forum but I'd like to introduce a w... read more →
Ciabatta a'lancienne (to mix languages somewhat) based on Peter Reinhart's a l'ancienne recipe.The D... read more →
Hi all! I am new to sourdough, but not to bread baking. My mother taught all us boys how to cook. It... read more →
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Over in the Professional forum there is a debate on the definition of "Sourdough". Are&nbs... read more →
Hi everyone!For the past three weeks, I've been trying to make sourdough starter. It's finally working, and it seems like it'll be ready for ba... read more →
A couple of months ago Maedi emailed me and asked if I would be interested in writing up a par... 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!
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