Sourdough Baking

My Sourdough

by Kjqolhede
8
comments

 Hello,Read more read more →

commented on 4 days 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
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Explore our recent banneton additions!    https://www.facebook.com/SourdoCompani... read more →

updated 1 week ago

Starter Types

by raymontigus
2
comments

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 1 week ago
1
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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
comments

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
3
comments

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

commented on 3 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 3 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 3 weeks ago
1
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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
0
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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
2
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New banneton stock has arrived! Read more read more →

commented on 4 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 4 weeks ago
1
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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
3
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Hi all,I know this topic comes up now and then and a similar question was asked back in 2011 but as its now 4 years later and I'm getting desperate I t... read more →

commented on 5 weeks ago
1
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Rachel has asked: Any tricks for managing the temp of the sour dough, as QLD can get quite warm. I have a french bread making book and they recommend using... read more →

commented on 7 weeks ago