Posts

  • Thanks

    Must say I just love this site. Been baking regularly with sourdough for about 8 months now and use this site often to try out...

  • I'm home black no more I mean million

    I'm home black no more I mean million media now okay he washing girl hood watch current close here 1 lowered but yes I’d knew...

  • Sourdough Re-launched!

    Yes it's that time again when new features emerge and things change. Sourdough Companion is now just Sourdough. Please use the...

  • How to store my precious starter?

    I am going away for an extended overseas holiday (4 weeks). Any suggestions on how to store my starter whilst away? I currently...

    9 comments
  • ebooks from Sourdough Companion

    Hi all. I've prepared some ebooks which use recipes from Companion Bakery. There's two versions, one for home baking and one for...

    4 comments
  • Blackberry starter?

    Hi all - i have this idea to make a starter from fermented blackberries. I have had succes's with fermented apples - the bread...

  • Greetings from Texas - A few questions...

    Hello all, My name is Darwin from the San Antonio, Texas area. About two weeks ago I got a starter going using King Arthur AP...

  • Wet dough

    I'm not real new to sourdough, i make nice bread a couple times a week, but there are some problems i havn't been able to solve...

  • "Pão italiano" (italian bread)

    Since i've started of making sourdough breads 6 months ago, this is the first time i got a bread nearly the same bread we easily...

    1 comment
  • Novice needs starter baby help ;)

    Hi guys I tried making a wild yeast starter by starting with 1 cup water and 1 cup flour. I have been adding 2 tbl water and 2...

    1 comment
  • When I move my hand son just

    When I move my hand son just generally generously apply in water with my brush all the way around the pattern okay so now it's...

  • Sourdough Diary - Beginners please ask questions here

    Please feel free to ask questions or talk about your experiences making your first sourdough.

    189 comments
  • a simple recipe for a wholemeal sourdough

    Can anyone recommend a nice simple reliable recipe for a wholemeal sourdough? I have basic equipment - no scales, for example,...

    2 comments
  • Rubbery texture

    MARI HAS ASKED: I am working with sour dough. It is good and active. I am using the recipe from the book...Tartine. bread rises,...

    1 comment
  • Mother vs Starter??

    Hi... I am relatively new to sourdough baking and have a question about Mothers and starters. I was given some Mother from a...

    1 comment
  • Romertopf Pane

    Has anyone used one of these and if so may I please have your comment? http://www.everten.com.au/romertopf-bread-baking-mould-...

  • My Sourdough

    Sourdough Wholewheat/rye with sunflower seeds

    Hello, I'm a Chef From Denmark and an obssesed home baker. I'm new to the site but love the kind people and all who's striving...

    8 comments
  • Baker's Percentages

    Hi all Just wondering what everyone's thoughts are about baker's percentages? I don't include the starter flour in the total...

    5 comments
  • STARTER RESCUE

    IVAN HAS ASKED: I think I had under estimated the temperature here; it doesn't seem hot (still in high 20s though), but the...

    1 comment
  • Multiple grain starters

    Hi, I'm picking up a few comments over the past about adding other grains to a plain white starter. I've thought of running a...

    3 comments
  • Diluting starter

    Hi Can someone explain the process of diluting my starter to obtain a whiter loaf please? I currently feed my 100% hydration...

    1 comment
  • Toasting

    Hi Guys & Gals, If we want toast we have to use a grill that is part of our electric Oven. I feel that this is an rather...

    3 comments
  • Explore our recent banneton additions!

    Explore our recent banneton additions! https://www.facebook.com/SourdoCompanion/photos/a.10150952927881376.4265... Check them out...

  • Starter Types

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

    2 comments
  • Buying flour in Melbourne

    Can anyone tell me where might be good to buy bulk organic flour in Melbourne. I am particularly after Rye, Spelt (white and...

    13 comments

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