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Forum | Sourdough Companion
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8
comments

Hi there, first timer to the forum.  I am originally from the UK and used to make my own sourdough.  I haven't made it in 6 months or so as w... read more →

commented on 17 weeks ago

Moist/sticky crumb

by theoldmancunian
0
comments

I used the Tartine Coiuntry Rye recipe for this loaf (83% white bread lour, 17% whole rye, 80% hydra... read more →

updated 17 weeks ago
0
comments

I found a few nice bakeries and enjoyed lievito naturale pane - sourdough bread. Really, it sounds w... read more →

updated 18 weeks ago
1
comment

This is my first time to post here.  I am just new to sourdough and have made a few things with my starter.  Today I tried the Rustic Sourdough N... read more →

commented on 18 weeks ago

Tipo 00 flour

by JesseC
2
comments

Hi, I have been making pizzas at home for a long time now.Recently I have been experimenting with different types of flour, in particular Tipo 00 to m... read more →

commented on 19 weeks ago

pH question and a pic

by atephronesis
12
comments

Hi all,I have learned so much here in the few months that I have been lurking around! I made my firs... read more →

commented on 19 weeks ago
8
comments

 Hello you lovely people,I'm newly empassioned by sourdough and am having the most wonderful ti... read more →

commented on 19 weeks ago
5
comments

My loaves often cracked at the base during baking even though I sliced the top to allow for expansio... read more →

commented on 19 weeks ago
0
comments

A great location for a cafe or bakery has become available opposite Callington Mill in Oatlands, Tas... read more →

updated 19 weeks ago

Gluten free ?????

by Hollyhocks
11
comments

Hi, I am trying to find a sourdough recipe for gluten free bread. I have read through several sourdough web sites and learnt heaps.(also that it may n... read more →

updated 20 weeks ago

Texture of my sourdough

by Twoxmelles
4
comments

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 →

commented on 20 weeks ago

Re Oven Plans

by jaymacelec
2
comments

Thanks for the feedback regarding OvencraftersNick has been in contact and all is good with my order, just a delay Regards Johnny  read more →

commented on 20 weeks ago
8
comments

Recipe200gr of your discarded starter...............I find pure white gives most authentic, taste an... read more →

commented on 21 weeks ago
20
comments

Trying a new ingredient or a new formula excites me.  If I find a new method or a new ingredien... read more →

commented on 21 weeks ago

Oven Plans

by jaymacelec
2
comments

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 →

commented on 21 weeks ago

beer barm

by dutchgirlme
1
comment

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 →

commented on 21 weeks ago