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Hi, I've got a starter successfully bubbling away (I'm feeding it twice a day and it doubles in size for each feeding and is full...
Hi folks, it´s Dúnia again! I need some advice for my sourdough adventures, hehehe. I wonder wich is the best option for topping...
Good little article on more research on sourdough and health. http://www.ctv.ca/servlet/ArticleNews/story/CTVNews/20080707/...
I make bread for my family two or three times a week. It's good bread, but I'd like it to be higher and lighter. I've tried...
Hey there, I just thought i would introduce myself as ive registered today. My name is Mick and im from Melbourne Australia, i'm...
I had my first disappointment in a while yesterday. :( My starter seemed to be pretty sluggish and didn't respond as I have been...
Hi, I have been baking loaves in a new oven and the crust has been coming out white. Not pale, but white. I made a pan loaf today...
Greetings esteemed sourdough community! I have been lurking around the site and forum for close to a year now, making use of the...
So I have a nice vigorous culture, that I keep in the refrigerator and take out every few days, double with equal weight of whole...
An exotic mix of pearls, oysters and water mellon skin. Mushed to perfection. Ingredients 3 Pearls 1 Oyster 22 Mellon Strips Instructions...Read more
Description A light rye bread containing linseed and sunflower seeds fo that nutty crunch. Ingredients 222 g wheat flour 222 g rye flour...Read more
This recipe is by Chef Stephan Franz..paraphrased and slightly tweaked from The Cooks Book. 250g unsalted butter, cubed 200g golden syrup...Read more
Inspired by Dan Lepard (in his Baking with Passion book). I've tweaked the amounts. Choose your fav shortbread recipe . After pressing the...Read more
Shortbread Base: 3/4 cup (170g) unsalted butter 2 cups all-purpose flour 1/2 cup castor sugar 1/2 teaspoon salt Bake 20 mins moderate oven...Read more
This is a day 1 step of my Red Fife Sour StarterRead more
Rye breads naturally tend to have a dark colour, especially if they are of a higher extraction flour. However, I've seen alot of rye bread...Read more
My goal for the winter is to learn to imitate the wonderful sourdough hotcakes I had at the Otis cafe near Lincoln City, OR!...
The bakeries section of Sourdough Companion features artisan bakeries from around the world that use traditional methods, organic...
Thought some of you might be interested in a few shots I took at work of our levain-process breads. Nothing fancy, just pictures...
Hello - I'm new at posting here, although I have been reading the recipes and studying the forum for a while. It's taken me at...
I use a breadmaker most of the time. I have to use a combination of starter and commercial yeast so it rises enough in the time...
Hello, my name is Dúnia, I´m from Brazil and I´m starting today in the sourdough companion. I have a question about baking...
Just a heads up that over the coming months a few improvements to the site will be made, notably: New baking illustration at the...
hi all i'm new to the site, just signed up yesterday - have visited a few times & i like what i see i've been doing sourdough...
As this was one of the sites that helped me along in my Sourdough quest, I thought it only right to post the results of my first...
