Hi All,I have been baking sourdough off and on for a couple of years with inconsistent results. The loaf crumb has the appearance and texture of a cellulos... read more →
Thanks for the feedback regarding OvencraftersNick has been in contact and all is good with my order, just a delay Regards Johnny read more →
Recipe200gr of your discarded starter...............I find pure white gives most authentic, taste an... read more →
Trying a new ingredient or a new formula excites me. If I find a new method or a new ingredien... read more →
Hi allHaving built a couple of dome masonary ovens in the past and now becoming a natural yeast head ,I thought to move to the next level and purchase plan... read more →
I have left over beer barm...yes that's real beer barm from a local brewery....I didn't use the entire quart jar of it...can I feed it like a sourd... read more →
Does anyone know where to by food-grade lye either as a poweder or liquid? I would like to make German Laugenbrezeln and lye is the essential ingredi... read more →
OK, I just made my first starter in years. Born last July 4th weekend, 2014, and it's very active. I've made two loaves of bread with it but it'... read more →
Hi! I've started making sourdough bread last year (in April if I remember well). My first attemp... read more →
Hi everyone,I've been baking for a few years on fresh yeast but I'm new to the sourdou... read more →
Ciabatta a'lancienne (to mix languages somewhat) based on Peter Reinhart's a l'ancienne recipe.The D... read more →
This Sourdough starter recipe came down to me from my great aunt who got the recipe and her first starter from a friend of hers in the 1960's. Her fri... read more →
Just made my first loaf, it seems very dense compared to they loaves I usually buy. Tastes ok ... read more →
I made some video instructions for a friend who asked for help using the sourdough. Let me know if you find them useful. Here is the link:http://vimeo... read more →
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