About
Hello all, I'm moving to Australia in the New Year to live with my wife, and have been lurking on the Sourdough Companion site...
I have just started baking sourdough at home and am completely addicted. I have basically zero baking experience. So I have about...
After about a year making sourdough, it's time for the annual holiday party and I'm ready to "go public." Made a nice one for...
This is a 75% hydration sourdough, with 3-4 hour initial fermentation and finished ~12 hours in a fridge. Then it was shaped,...
At last I now seem capable of consistently baking sourdough loaves that are worthy of the name. These are made using some of Mick...
Hi! I'm a beginner, trying to make my first sourdough starter. I did it by using 50% rye wholemeal, 50% unbleached wheat flour,...
I was inspired by other threads on this site, to try kamut flour again; a previous attempt had not been too successful. This time...
This year, as in previous years, I am experimenting with Pannettone. This wonderful, but complicated Italian Christmas bread/cake...
After a couple of weeks of gettin my starter working great, I finally baked a couple of loaves. Questions are: 1. The kneading...
I'm carrying on from my earlier thread, because I can't post follow up pictures there: http://sourdough.com/forum/weak-starter-or...
