Sourdough Baking

8
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I am going away for an extended overseas holiday (4 weeks). Any suggestions on how to store my starter whilst away? I currently store it in the fridge and ... read more →

commented on 15 hours ago

Rubbery texture

by Admin
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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 1 day ago

My Sourdough

by Kjqolhede
8
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 Hello,Read more read more →

commented on 1 week ago

Toasting

by GeoffC
3
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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 2 weeks ago
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Explore our recent banneton additions!    https://www.facebook.com/SourdoCompani... read more →

updated 2 weeks ago

Starter Types

by raymontigus
2
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Hi everyone.In Keith Cohen's book, Artisan Bread, he says there are two type of starters; Stiff and  Liquid. Both produce different styls of bread... read more →

commented on 2 weeks ago
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I want to bake multiple loaves at a time. I love the crust I get with a dutch oven, but they are expensive and round, so they don't maximize oven space... read more →

commented on 2 weeks ago

Albino Crust

by ricksca
3
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I just made four loaves of sourdough white bread. It rose like crazy in the bulk rise and pretty wel... read more →

commented on 2 weeks ago

Crumb

by CalMac
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Dear dudes/dudettes,I'm relatively new to the art of sourdough bread baking - have made about 5 ... read more →

commented on 4 weeks ago
1
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I'm having a hard time transfering my dough from the banneton to the heated dutch oven without collapsing or misforming the loaf. It comes out of the b... read more →

commented on 4 weeks ago
1
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I just bought a new KitchenAid Professional 600 mixer. I've never used one before. My first loaf is in its bulk rise, but I fear that I over-kneaded it... read more →

commented on 4 weeks ago
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I am quite happy with my first ever loaves of sourdough. The white loaf I made I'm particularly ... read more →

commented on 4 weeks ago
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Hi all I've been making some pretty decent bread recently using..- a basic masterstock style starter- white flour at 12% protein / 2% salt / 60% h... read more →

updated 4 weeks ago
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New banneton stock has arrived! Read more read more →

commented on 5 weeks ago
10
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I've been following this site and referring friends to it for some time and only just signed up.... read more →

updated 5 weeks ago
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Do I freeze cinnamon roll made our of sourdough before I bake or afterwards?  I haven't tried either yet-- don't want to waste the rolls!! Tha... read more →

commented on 5 weeks ago