Recent Posts

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New banneton stock has arrived! Read more read more →

updated 18 hours ago
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I've been following this site and referring friends to it for some time and only just signed up.... read more →

updated 18 hours ago

Starter Types

by raymontigus
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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 →

commented on 1 day ago
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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 →

commented on 1 day ago
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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 →

commented on 4 days ago

Naan

by LeadDog
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I have been to a few India Restaurants over the years and one of my favorite parts of the meal has b... read more →

commented on 5 days ago
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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 →

commented on 6 days ago
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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 →

commented on 1 week ago
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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 →

commented on 1 week ago
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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 →

commented on 2 weeks ago

Crusty situation

by kyle_r
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So I have been baking sourdough for around two years now and I can now consistantly bake a pretty de... read more →

commented on 3 weeks ago
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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 →

commented on 3 weeks ago

The Sourdough Shop

Recipes

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I am a true beliver in multiple long rises, but this sure is a lifesaver when you don't have the... read more →

updated 7 weeks ago

Levain Bread

by SweetSourSavory
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Levain means wild yeast in French, but is also covers the use of sourdough. A bread kan be called a ... read more →

updated 49 weeks ago

Potato Loaf

by Josho
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This low-gluten bread has a pale, light texture, and a savoury flavorThe Dough Ingredient:&nbs... read more →

updated 50 weeks ago

Deep Dish Pizza

by LeadDog
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A large deep dish pizza made in a cast iron frying pan.The Dough Ingredient:  ... read more →

commented on 42 weeks ago
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I am a newbie here and I want to share my experience with quinoa flour. Recently I saw quinoa flour ... read more →

posted 1 year ago

Gingerbread

by eb16
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No sourdough here but at least they have "bread" in the name! I make lots of these ev... read more →

updated 27 weeks ago
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You must have some green chili stew with your sourdough bread!  Read more read more →

updated 1 year ago

Whole-wheat bread

by Fujiwara_dan
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This is my second sourdough bread, thanks for sourdough.com, giallozafferano and Luis Felipe Moraes.... read more →

commented on 1 year ago