A very warm welcome to Sourdough Companion! We are a friendly community of bakers (of all levels) interested in Sourdough bread - bread that is risen naturally using wild yeasts.

This website is packed full of baking resources such as sourdough recipes, a community forum (home of the infamous Bake-Offs) photo gallery, videos and baking supplies. Please learn more about us or consider signing up to be able to upload photos & recipes, and join in the discussions.

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Light Rye & Light Wholemeal Rustic Pain au Levain

Baos: The Rise & Fall (and Rise?)

Recent recipes

Honey Oat and Flax Bread

by Adam T { 2010 January 28 }

I made this yesterday morning when I wasn't quite ready to go to bed after work. I was originally planning on just making a white bread, but decided part way into it to go with something with oats, flax and honey as well.  ...

Old Country Bread

by LeadDog { 2010 January 16 }

 One day I decided to use my plastic proofing basket that the dough always stuck in to make bread.  I had read that high hydration breads tend to stick in these baskets so I figure if I did a normal 67% hydration bread that it might just work out alright.  I had some bread flour left over and thought I would just use that f...

Pain de Campagne (100% sourdough)

by rossnroller { 2010 January 1 }

This is my 100% sourdough version of a pain de campagne recipe posted on The Fresh Loaf by DMSnyder (an excellent home baker whose posts I always subscribe to). I was really pleased with the way this one worked out, and after a bit of tweaking on subsequent bakes, this pain de campagne is up with Hamelman's Vermont SD as my favourite ever...

Panettone

by LeadDog { 2009 December 29 }

 When I saw that Reinhart thought Stollen and Panettone were very similar breads just different shapes I figured I was ready to give it a try.  I have had Panetonne a couple of times so I know what it is supposed to be like.  When just eating a lose crumb of this bread made me want to eat more then I knew what I had made wa...

Mathias Dahlgren's Swedish Rye Bread - with an apple twist

by shiao-ping { 2009 December 28 }

The 40-year old Swedish chef-owner, Mathias Dahlgren, has two Michelin-starred restaurants, Bon Lloc and Matsalen, the latter in Stockholm.  His style of cuisine is Swedish traditional as well as innovational (a fusion of Scandinavian, Tuscan, Californian and Oriental disRead more...

Recent posts

Title Author Replies Last Postsort icon
Steam in the oven
Found this site while looking on the net might be of interest, easy to make. Normbake http://www.... 		Normbake 2 2010 Feb 9 - 12:53
The Mill Loaf
After having ordered and finally received my first bread baking books late last year, I am now excitedly working my way... 		karniecoops 1 2010 Feb 9 - 12:18
gas or electric deck oven
(I hope I'm not replicating a subject here).We have come up against the dilemma of where to take our small wood fired... 		lily 3 2010 Feb 9 - 12:04
Starter Has Gone Still
Hi there, I'm on day five on my starter - last night was the first day that emptied out most of the starter and... 		1knitchick 24 2010 Feb 9 - 10:42
First loaf suggestions, if you please....
Hello!After a woefully slow to start starter, it now seems to be doubling in size nicely over 12 hours (or less), so I... 		Bread Or Alive 2010 Feb 9 - 08:51
On salt...
The following is an expanded version of a comment I originally posted as part of another discussion on The Fresh Loaf.... 		rossnroller 5 2010 Feb 9 - 08:47
Need STARTER help - had stroke & can't remember what I used to do!
 Hello everyone,I hope someone can give me some advice cause I sure need it!  In the 80s I had a wonderful... 		emrose 4 2010 Feb 9 - 07:23
rainforest bakery
  		rainbaker 2010 Feb 8 - 19:53
Training
HiI am looking at a job change.I am a 47 year old and looking at a new career in baking.I have been a manager with... 		wayne.stein 2010 Feb 8 - 18:42
Poor Gluten
Sorry I haven't posted for months (and months) and to come back with a question.My white doughs have been very slack... 		bethesdabakers 9 2010 Feb 8 - 09:01