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This loaf will be heavy for its size. Note the use of 10% protein plain flour. 166% starter is a starter fed in the proportions of 100g...Read more
This is a basic every-day rye bread with not too much going on, just great rye and sourdough flavour. We eat it for lunch with butter and...Read more
Ferment flour 166g whole wheat 18 h20 129g levain 15g Final dough Bread flour 52g Durum Semolina 253g water 189g salt 10 g levain 348g...Read more
Old recipe that everyone has done! TP go for it, make it so #1 jeremyRead more
This recipe is from the book "Baker" by Dean Brettschneider and Lauraine Jacobs...Read more
For Preferment: 1 Tbsp Starter 100g water 100g bread flour Dough: 100g cool water 200g bread flour 1tsp salt oil for kneading For...Read more
The starter for this loaf is at 100% hydration and the flour in the starter is 1/3 rye and 2/3 white bakers flour. For 1 x 750g Loaf.Read more
No this is not an Israeli version of San Francisco sourdough. It is a simple sourdough loaf using jerusalem artichokes from my garden. I am...Read more
This is a first try at making a sourdough foccacia. The recipe is Dan Lepard's, but with yeast omitted, times stretched, and hydration...Read more
Spotted a Pain de Mie recipe over at an eG thread and thought it would be interesting to convert it to sourdough. I halved the recipe to...Read more
I tweaked the original recipe from http://home.teleport.com/~packham/sourdrec.htm to get a very nice light and crispy batter. Instead of...Read more
This was a first attempt at making a sourdough olive bread, and I think still needs some tweaking. The olives are added using the '...Read more
Here's what I'm currently baking. I have evolved it from my standard dough - Mick's Basic - plus some inspiration from Dan Lepard's Barley...Read more
I was given a copy of Carol Field's 'The Italian Baker' for Christmas, and have been working my way through her recipes for Italian...Read more
It's appropriate that this should come back to Australia because it's evolved from the La Tartine Pumpkin Sourdough recipe in Baker:the...Read more
Hi Graham, Here is an example of a bread I love to make "Miche"!Read more
Has anyone used one of these and if so may I please have your comment? http://www.everten.com.au/romertopf-bread-baking-mould-...
Hello, I'm a Chef From Denmark and an obssesed home baker. I'm new to the site but love the kind people and all who's striving...
Hi all Just wondering what everyone's thoughts are about baker's percentages? I don't include the starter flour in the total...
IVAN HAS ASKED: I think I had under estimated the temperature here; it doesn't seem hot (still in high 20s though), but the...
Hi, I'm picking up a few comments over the past about adding other grains to a plain white starter. I've thought of running a...
Hi Can someone explain the process of diluting my starter to obtain a whiter loaf please? I currently feed my 100% hydration...
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...
Explore our recent banneton additions! https://www.facebook.com/SourdoCompanion/photos/a.10150952927881376.4265... Check them out...
Hi everyone. In Keith Cohen's book, Artisan Bread, he says there are two type of starters; Stiff and Liquid. Both produce...
