Recent Posts

Rubbery texture

by Admin
1
comment

MARI HAS ASKED: I am working with sour dough. It is good and active. I am using the recipe from the book...Tartine. bread rises, but the internal text... read more →

commented on 3 hours ago

Mother vs Starter??

by Arleigh
1
comment

Hi... I am relatively new to sourdough baking and have a question about Mothers and starters. I was given some Mother from a friend who said she makes star... read more →

commented on 3 hours ago

Sourdough banana bread

by rossnroller
52
comments

In response to trentmaier's request on another thread, here is a recipe for sourdough banana bread t... read more →

commented on 2 years ago

Romertopf Pane

by Zhiem
0
comments

Has anyone used one of these and if so may I please have your comment? http://www.everten.com.au/romertopf-bread-baking-mould-pane-32x16x9.html read more →

updated 6 days ago

My Sourdough

by Kjqolhede
8
comments

 Hello,Read more read more →

commented on 6 days ago

An one man band run by a German living in Ireland.I missed my German sourdough bread so much, now I ... read more →

updated 6 days ago

Baker's Percentages

by leonfurze
5
comments

Hi all Just wondering what everyone's thoughts are about baker's percentages? I don't include the starter flour in the total flour weight, main... read more →

commented on 1 week ago

STARTER RESCUE

by Admin
1
comment

 IVAN HAS ASKED:I think I had under estimated the temperature here; it doesn't seem hot (still in high 20s though), but the starter actually split... read more →

commented on 1 week ago

Multiple grain starters

by raymontigus
3
comments

Hi, I'm picking up a few comments over the past about adding other grains to a plain white starter. I've thought of running a multiple gr... read more →

commented on 1 week ago

Diluting starter

by janisem
1
comment

HiRead more read more →

commented on 1 week ago

Toasting

by GeoffC
3
comments

Hi Guys & Gals,If we want toast we have to use a grill that is part of our electric Oven. I feel that this is an rather inefficient option, especially ... read more →

commented on 1 week ago
0
comments

Explore our recent banneton additions!    https://www.facebook.com/SourdoCompani... read more →

updated 2 weeks ago

The Sourdough Shop

Recipes

0
comments

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

updated 12 weeks ago

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 1 year 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 1 year ago

Deep Dish Pizza

by LeadDog
2
comments

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

commented on 47 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 1 year 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 32 weeks ago
0
comments

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
3
comments

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

commented on 1 year ago