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Any one know where to buy bamboo basket for proofing sourdough bread?? im in Thailand and cand find a supplier here
Many questions seem to revolve around feeding a starter (how much, how long, what temp, etc.) prior to baking, that I kept track...
I am familiar with Sourdough.com, but I was wondering if there are other sources for live cultures. Any recommendations? Thanks!...
I've been experimenting adding other ingredients to my sourdoughs, making a few fruit breads, cheese breads, bread sticks etc and...
The time is 11.48pm in Denmark right now, and i've finally made the loaf i've been searching for! Wonderful crispy crust and the...
After some inital struggles, I have been doing pretty well with my whole grain wheat bread, using sourdom's Pane Francesa recipe...
i was hoping to get some advice on sourdough. i have good starter that i feed about every 4 days by doubling the quantity w/ all...
Hi, I've not had a newsletter for close to 3 months, yet I have not unsubcribed or cancelled anything ..... any idea's? Gingazz.
After having some success with baking Tartine country bread, and a couple of other sourdough recipes gleamed from the forum, I am...
Hi I have a developing starter following the recipe from this site. It is at day 11 and has doubled since its morning feed. I saw...
Hi lovely people, It's a while since I used this site as I've been happily making what I think is great SD for several years now...
Been busy of late, but I finally and successfully made a whole grain rye bread, even milled the grain at home and well it's on my...
Hi everyone, We're new to baking and very happy to have discovered the Sourdough Companion - so inspiring and helpuf! We've been...
Help! I have a thriving starter that I got from KA website in November. I feed twice before attemptingto bake. The inside of my...
Hi All I am desperately in need of some advice and help re my starter. I am a total newbie to sourdough, although I bake yeasted...
Anyone else wonder about following a thread on sourdough rye bread, and coming to the end with AP, enriched white, or maybe whole...
As the discussion on sourdough organisms, flavor, and sourness goes on, I would suggest reading two long pieces which might help...
This was my results from todays bake! All were made with my newly aquired starter from Graham at Companion Bakery in Oatlands,...
I have made a few sourdough loaves over the past couple of weeks, but I can't seem to get a nice dark colour to them. Any tips?
Came across this today in my search for bulk bread flour in Sydney. It would be interesting to know what flour forumites use for...
Dropped into the Berry Sourdough Cafe on the way back from the South Coast of NSW. The place was very busy but I was short of...
I am a new sourdough baker and I'm having difficulty producing a sufficiently sour bread. I know this reads like a police...
Here are my first attempts with very different results. The first couple of times I tried this recipe I proofed covered, for...
Does this site have a policy on spam? There seems to be more and more of it. Is anyone getting rid of it? Just asking. John
Sourdough bread (notice the word sour), does have a sour component introduced by lactic and acidic acid-producing bacteria...
