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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...
I have been making sourdough bread every day for about 3 weeks now and have had no problems until today........... Made my loaf...
I wonder sometime whether there is a reason - and what that reasoun could be - that most non-German sourdough bread-baking...
Hello. I am new to this site & hopping to get some help with my bread making, We have been buying our wheat from Roberts PTY...
I have been practising my Sourdough techniques for some months now, since a course at www.loafonline.co.uk with Tom Baker in the...
Last summer I made to starters from organic grapes. I read about this in a book by Nancy silvermann. the first was made from...
Good day, Can I please ask if there is a solution, for my starter. I have been feeding it regularly for 10 days now, every 24...
Join Chris Hurford from the National Baking Industry Association to learn how to make Sour Dough & Pane Di Casa in this hands...
I have my first ever sourdough starter going and am on day 6, it is going very nicely, The temperature where i live is warming up...
Hi all, Just wondering if anybody knows where I can get good quality Hard wheat flour near me I live on the NSW Central Coast. I...
I'm just getting started in sourdough, although I've been making bread pretty much my whole life. I've done "sourdough" before,...
Hello, Have been reading the forums for as long as I've started making sourdough breads. Like Teck Poh, I too live in Malaysia,...
I'm trying to figure out the whole proofing timing issue, having always worked from recipes that told me exactly what to do, and...
hello everyone !! i was wondering if anyone has any recepies for portuguese buns that they would like to share ty in advance
I'm not completely new to sourdough baking, but after browsing a few sites about sourdough baking, I realize that I have a rather...
Well, i was feeding my starter twice a day, 24 h interval. It was very active, - double in ~6 h - (feeding method : throw most,...
