Since so many of us hail from different parts of the world I thought it might be fun (and maybe this has been done before so pardon me if so) to begin... read more →
First in foremost hello to all, I am really aspiring to change the way of living in my area and open... read more →
Please, can anybody help me? Despite sterilizing my starter jar and being very careful to keep it covered, I get to day 5 and find I have 'hairy&... read more →
HiNeed a bit of help restarting my starter. I had just a tiny bit left from my last bake and find that feeding by doubling the volume it just dries o... read more →
Hi allJust a word of warning regarding O/C,s advertised Oven Plans , do not botherHaving built two domed masoary ovens I was keen to step up to a larger (4... read more →
I just created my starter yesterday and am looking forward to watching its progress. When I found this site, I was excited to see the connection to C... read more →
I have been looking for a recipe for kamut sourdough bread and your recipe looks good hoever I don't see any added yeast in it. I also have a sourdough... read more →
Hey all!I took quite a hiatus from the forum, even if I was just trolling. Part of this unfortunate vacation also led me to neglect my starter, and not car... read more →
A large deep dish pizza made in a cast iron frying pan.The Dough
... read more →
Something that has bugged me for ages - What is the official name of the boards you can get that help transfer the sourdough to the setter/whatever y... read more →
I have been experimenting with bagels, and here are the most recent batch.This is a version of Robot... read more →
The 40-year old Swedish chef-owner, Mathias Dahlgren, has two Michelin-starred restaurants, Bon Lloc... read more →
Levain means wild yeast in French, but is also covers the use of sourdough. A bread kan be called a ... read more →
This low-gluten bread has a pale, light texture, and a savoury flavorThe Dough
Ingredient:&nbs... 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 →
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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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