New banneton stock has arrived! Read more read more →
I've been following this site and referring friends to it for some time and only just signed up.... read more →
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 →
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 →
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 →
I have been to a few India Restaurants over the years and one of my favorite parts of the meal has b... read more →
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 →
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 →
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 →
Rachel has asked: Any tricks for managing the temp of the sour dough, as QLD can get quite warm. I have a french bread making book and they recommend using... read more →
So I have been baking sourdough for around two years now and I can now consistantly bake a pretty de... read more →
i received a chef from a friend who took a baking class (where he got his starter). the process he gave me is a little different than other starter i have ... read more →
I am a true beliver in multiple long rises, but this sure is a lifesaver when you don't have the... 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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