Recent Posts

sourdough not sour

by Mr MFA
4
comments

Hi all, I'm new to sourdough baking but really enjoying the results so far.My starter looks and smells healthy and seems to be making nice bread, howev... read more →

commented on 4 hours ago

Tipo 00 flour

by JesseC
0
comments

Hi, I have been making pizzas at home for a long time now.Recently I have been experimenting with different types of flour, in particular Tipo 00 to m... read more →

updated 10 hours ago
4
comments

My loaves often cracked at the base during baking even though I sliced the top to allow for expansio... read more →

commented on 18 hours ago
0
comments

A great location for a cafe or bakery has become available opposite Callington Mill in Oatlands, Tas... read more →

updated 21 hours ago
19
comments

 A couple of months ago Maedi emailed me and asked if I would be interested in writing up a par... read more →

updated 4 days ago

Gluten free ?????

by Hollyhocks
11
comments

Hi, I am trying to find a sourdough recipe for gluten free bread. I have read through several sourdough web sites and learnt heaps.(also that it may n... read more →

updated 6 days ago
1
comment

Hi everyone!I've finally had time to start making bread on the weekends! However, for 4 of the 5 breads that I've tried making, the inside of the b... read more →

commented on 1 week ago

Texture of my sourdough

by Twoxmelles
4
comments

Hi All,I have been baking sourdough off and on for a couple of years with inconsistent results. The loaf crumb has the appearance and texture of a cellulos... read more →

commented on 1 week ago

Re Oven Plans

by jaymacelec
2
comments

Thanks for the feedback regarding OvencraftersNick has been in contact and all is good with my order, just a delay Regards Johnny  read more →

commented on 1 week ago
8
comments

Recipe200gr of your discarded starter...............I find pure white gives most authentic, taste an... read more →

commented on 1 week ago
20
comments

Trying a new ingredient or a new formula excites me.  If I find a new method or a new ingredien... read more →

commented on 1 week ago

Oven Plans

by jaymacelec
2
comments

Hi allHaving built a couple of dome masonary ovens in the past and now becoming a natural yeast head ,I thought to move to the next level and purchase plan... read more →

commented on 1 week ago

Recipes

Levain Bread

by SweetSourSavory
0
comments

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

updated 4 weeks ago

Potato Loaf

by Josho
0
comments

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

updated 5 weeks ago

Deep Dish Pizza

by LeadDog
1
comment

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

commented on 17 weeks ago
0
comments

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

posted 40 weeks ago

Gingerbread

by eb16
0
comments

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

updated 40 weeks ago
0
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You must have some green chili stew with your sourdough bread!  Read more read more →

updated 41 weeks ago

Whole-wheat bread

by Fujiwara_dan
3
comments

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

commented on 42 weeks ago

English Muffins

by Jacktheknife
0
comments

read more →

posted 1 year ago