Sourdough.com is for sale! Contact us to make an offer.

flour

Simply Bread

My name is Sebastien and I'm an artisan baker from Strasbourg, France, working in Brisbane, Australia. I work using long fermentation...Read more

17 comments

Hello from Brazil

Updated/Corrected Hello from Brazil! I don't think there is another brazilian (or portuguese speacher) here. I don't have much...

15 comments

Flour protein levels, a question

Hi peoples, I've been steadily getting better at this sourdough lark and recently produced quite a nice loaf (apologies for the...

9 comments

No Bee's...no polination..? No FLOUR ...? No Baking..?

http://www.theage.com.au/entertainment/restaurants-and-bars/sting-in-the...

2 comments

My First Sourdough Bread

Hi, I am a retired ex-patriot Brit, now living on the Costa Blanca, Spain. Since retirement I obviously have a little more time on my hands...Read more

10 comments

Amazed!

I am just amazed by the ordinary Hungarian flour. I am traveling these days, and i took some starter with me (in the airplane :P ). I...Read more

1 comment

Malt

I've just bought some malted flour (farina maltata - it) from a bakery. On the bag, it says that i should add 1% malted flour to...

11 comments

I've Found a Local Flour!

I've found a local flour, although I've yet to try it in this heat. It's Bluebird flour, produced in Cortez, Colorado and cutely...

Northern Ireland

I'm finding it hard to get interesting flours in Northern Ireland... I can get Dove's Farm flour from the supermarket which is a...

6 comments

Flour Power

For nearly a year, I roughed it through my sourdough experience with really cheap flour. How much difference could it make, I...

4 comments

Pages