Hey everyone,I love this community. I deliver sourdough bread to businesses as my day to day job. Recently I realized how great it would be to ... read more →
Can anyone give me a clue as what went wrong with my ist attempt at baking sourdough, bread was quit... read more →
Hello from chilly Chicago! Exploring how to make a post on the forum... read more →
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I have been playing around with the idea that it might be possible to develop a gluten free bread wi... read more →
Jus wondering if my starter is still fine or is it dead already? I made one just flour+water+org apple. Nothing happened for three days so I placed it over... read more →
The goal is to make it as nutritionally complete as possible, the device used would be this:-500g whole wheat flour-dry yeast 2.5g-brown sugar 3g-butter 6g... read more →
I made two loaves of sourdough boule yesterday, but they had very little sourdough taste. I used Peter Reinhardt's recipe in his book, "The ... read more →
I used to make sourdough successfully years ago and always got lovely results. I always used a linen cloth and a colander to proof my loaves and this was g... read more →
Hi! I've started making sourdough bread last year (in April if I remember well). My first attemp... read more →
Hello,I have tried many methods of starters. The pineapple juice and water and flour. With no success. Most end up smelling like puke. So I ended up buying... read more →
Hey guys! I've been reading you for a week weeks and decided to start with my own sourdough starter thanks to you!Read more 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 →
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 →
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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