Well, I have finally decided it was time to stop flirting with higher and higher Rye percentages and... read more →
Why not lets do a contest!
350g size or 60 g petite bags
270 flour (type 55 if you got it)
45 grams corn flour (fine mill)
2gram yeast (optional if you t... read more →
After deleting 14 spam posts this morning I left the 15th for you to read.
Is there anything Maedi we can do to stop this?
Two thirds of our members are no... read more →
Hey all. I've been lurking around this forum for a while now. I have decided to enter the world of sourdough, but to do it right, and I guess that means ... read more →
So I´ve finally honed down my method to the point where I think I should share my recipe. I have a 100% whole wheat starter that I started about a ye... read more →
I am concerned about the abnormality that looks like mold, not so much with the lines as they occur frequently when I do not stir the starter or leav... read more →
Time for me to do something a little bit different so I decided to do Croissants. I made them ... read more →
I have been making sourdought bread for a few months now, about once or twice a week, and I have a starter that I keep feeding. Whenever I usea half of it,... read more →
I am having difficulty in producing loaves with good shape. I have tried using a proving basket but the dough sticks to it. If I shape it in a bowl d... read more →
The OLD BAKERY & Wild Plum Cafe with residence 97 Martin Street Dunkeld, Vic. (Southern Gra... 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 →
read more →
A work in progress. Shooting for a soft, fluffy bread. 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 →
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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