Please feel free to ask questions or talk about your experiences making your first sourdough. read more →
Hi all,I have a query for those who may have answer for me.When i work out my ingredient weights using BP, do i need to incorporate the flour and wat... read more →
A days baking from an Alan Scott Oven that i built for a mate... 10 loaves of natural Levain Sourdou... read more →
I have started my first sourdough starter. It is bubbling but not a great deal. I have refreshed it once but it still seems slow. I have ... read more →
I'd love some second opinions on my loaves. I am pleased with almost all elements of them (flavo... read more →
Hi, First I have to say what a great site – really good resource – I’ve had a look through quite a lot of posts and picked up some g... read more →
RecipeWater : 325gBread flour : 385gRye flour: 15gWhole wheat flour: 100gStarter : 225gSalt : 6g&nbs... read more →
So I baked my 2nd round on sourdough! Here a brief recipe but it's quite simple. I'm old school and ... read more →
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A work in progress. Shooting for a soft, fluffy bread. read more →
Here's a photo of the finished product. Thought I'd post a pic on the blog page first, then ge... read more →
Hi there everyone. Recently finished a baking course at Red Beard Historic bakery and have been starting my leaven/wort over the last 2 weeks. ... read more →
A good all around dough for french loaves, baguettes, and pretzels. read more →
This is our everyday bread at home. It's about as straightforward as a good daily bread ca... read more →
I adapted this recipe from the one given on the side of the bag of rye flour I purchased whilst on h... read more →
I have been making Fred Bread for over a year now and haven't really made anything else since I ... read more →
very soft chewy.. and full of taste from the toasted flaxseeds. no doubt, is flaxseeds heaven! a mus... read more →
white bread Flour
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