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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...
Dear all I turn to you in despair because I'm really struggling with my starter. I have been baking successful sourdough for...
I want to bake multiple loaves at a time. I love the crust I get with a dutch oven, but they are expensive and round, so they don...
I got him is extremely low I have a whole I hope you guys have enjoyed it if you would like to go any the park like I said I'll...
I just made four loaves of sourdough white bread. It rose like crazy in the bulk rise and pretty well in the bannetons. I...
Can anyone suggest anything to assist? There's so many variables and I've tried so many different things from the starter, the...
Sorry, I didn't see the photo link in the original post.
