A very warm welcome to Sourdough Companion! We are a friendly community of bakers (of all levels) interested in Sourdough bread - bread that is risen naturally using wild yeasts.
This website is packed full of baking resources such as sourdough recipes, a community forum (home of the infamous Bake-Offs) photo gallery, videos and baking supplies. Please learn more about us or consider signing up to be able to upload photos & recipes, and join in the discussions.
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Recent posts
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French baker looking for job in Australia Hello to everybody, Well first I must say I am happy I have found this site, I learn some very interesting... |
alex popof | 19 | 2010 Sep 2 - 19:24 | |
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Whole wheat vs. white? A majority of the sourdough recipes I stumble across deal with starters raised on white flour or a combo of white... |
Oc.Dough.Pie | 3 | 2010 Sep 2 - 19:08 | |
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Salt Is it better to add salt later in the process ie after kneading or does this not make any difference? Also, can... |
Jonny782 | 2 | 2010 Sep 1 - 21:50 | |
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Electric Oven Not Hot Enough We recently moved to a small unique octagon shaped stone house with an attached brick semi-circle kitchen which... |
LarCrow | 11 | 2010 Sep 1 - 16:10 |
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August in the UK If any of you are going to be in the UK at the end of August (2010) I am organizing an informal gathering of amateur... |
Fire Beard | 4 | 2010 Sep 1 - 14:49 | |
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I've Found a Local Flour! I've found a local flour, although I've yet to try it in this heat. It's Bluebird flour, produced in Cortez,... |
CayoKath | 2010 Sep 1 - 14:46 | ||
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Need Some Help Today was my second attempt at baking sourdough bread. I made a white sourdough loaf and a spiced fruit loaf (... |
benh | 16 | 2010 Sep 1 - 10:03 |
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A question on slashes I slash the top of my bread with my pretty new lame (my small treat to myself!) but the slashes don't seem to open up... |
saralexis | 6 | 2010 Sep 1 - 06:53 | |
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Fresh yeast and instant yeast What's the difference between fresh yeast and instant yeast ? Instant yeast looks easier to use but... |
molifemo | 5 | 2010 Aug 31 - 02:19 | |
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My Latest Results Baking Sourdough Bread I wanted to share what I've been doing lately, to achieve a decent sourdough loaf. Okay, 'decent sourdough loaf'... |
Lisa | 3 | 2010 Aug 30 - 18:11 |
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Kouign Amann (Breton cake) We made this heavenly french dessert as part of our bread making night at Boulangerie L'epi (St Michaels Ave, Ellerslie... |
karniecoops | 4 | 2010 Aug 30 - 13:40 |
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Baking Sheets Anybody got baking sheet recommendations? I'm having trouble finding one which doesn't warp or twist at 240-250 C... |
benh | 6 | 2010 Aug 30 - 11:53 | |
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One a penny, two a penny... This recipe was posted in a forum Dom kicked off a few years back, and since I was finding Hot cross Bun recipes using... |
karniecoops | 3 | 2010 Aug 30 - 06:46 |
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Hamburger Buns Does anyone have a good recipe for sourdough hamburger buns..?Would be much appreciated!Sarah |
saralexis | 3 | 2010 Aug 30 - 04:54 | |
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Infected sourdough starter? I've been baking pretty much the same style of bread for 18 months now. Early on I split the starters into three... |
Greg Lehey | 2 | 2010 Aug 29 - 16:54 | |
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Bakers delight Sourdough and Helgas bread. Recently there was a TV program in Australia which aired the issue of whether some commercial sourdough breads were... |
JohnD | 7 | 2010 Aug 29 - 12:39 |
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"Local Breads" Buckwheat Batard I went to a French bread making course a couple of weeks ago. It was held at Boulangerie l’epi on St... |
karniecoops | 2010 Aug 29 - 09:46 | |
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The Quest for Exceptional Organoleptic Bread Lately I have been looking for a good local source of organic, stone-ground unbleached whole wheat flour at a... |
Johnny | 7 | 2010 Aug 28 - 16:15 |
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Low mass wood fired Aprovecho type oven Has anybody built or used a low mass wood fired oven like the ones written about here:http://www.aprovecho.org/lab/pubs... |
Chow | 4 | 2010 Aug 27 - 14:41 | |
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My Journey Into Sourdough Breadmaking (help please) I'm new to this website and decided to join today and post some photos of my first attempt at sourdough bread. Actually... |
Lisa | 17 | 2010 Aug 26 - 18:38 |
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Apsley Country Bakery We are a small bakery on a 50 acre property just outside of Apsley, Ontario, Canada; which is in cottage country north... |
apsleybakery | 2010 Aug 26 - 10:47 | |
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Organic Unbleached Flour in Brisbane Hi All,I'm on Brisbane's northside, does anyone out there know where I can get unbleached organic white and rye flours... |
Tania | 12 | 2010 Aug 26 - 08:52 | |
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TP's Brick Oven We did it! Or, rather Key (hubby) did it! As you go over the pictures, some ovenbuilders may smack their heads in... |
TeckPoh | 20 | 2010 Aug 24 - 21:03 | |
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Sour Dough Cracking at the side Hi!I am so pleased to have found this forum. I have been struggling away with my sour dough for over a year and... |
ancksunamun | 4 | 2010 Aug 22 - 22:59 | |
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Suucess and temprature Well after a couple of failed attempts managed to turn out a couple decent looking and tasting loaves.I really enjoying... |
jeromeb | 5 | 2010 Aug 22 - 10:01 |
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