The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough and Starters

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Capturing the wild yeasts.

paul0130's picture

Sourdough cornbread

January 29, 2015 - 7:38am -- paul0130

So I found a pretty cool recipe online that I want to try out, but I'm a little confused as to what type of cornmeal to use:

I like this recipe because its simple, it incorporates an overnight fermentation, and it lets me cook it in my cast iron skillet which is always a good thing.

catlick's picture

How to make bread like San Luis Obispo Sourdough

January 27, 2015 - 11:38am -- catlick

Hi! I am looking for the technique of how to make a soft chewy crust like San Luis Obispo sourdough. Thin crust. Lower tempurature, than I do my regular sourdoughs? (450 degrees). There is no dairy in their ingedients, so I know thats not they key. Any suggestions? Thanks!


anshaw's picture

More Failed Sourdough!

January 26, 2015 - 11:55am -- anshaw



I was hoping to get some advice on my bread baking! I posted recently, but have altered some of my methods, but still I am not getting the loaves I hope for. My current set up is as follows:



  • 900g White Flour
  • 100g Wholemeal Flour
  • 200g Levain (mature sourdough starter)
  • 20g Salt
  • 730ml water. 


Process (primarily following a modified Tartine bread recipe by Chad Robertson):

Philip Gregory's picture

Slow-doughn (slow-down) sourdough...

January 25, 2015 - 11:48am -- Philip Gregory

Hey bakers, friends!


You guys have been great to me. This picture is just my second attempt at sourdough in the dutch oven. It works wonders for me and my family. Too much bread... is there such a thing?


I am about three weeks in to a sourdough frenzy. My starters are just about that old (three weeks), and I'm making sourdough bread for friends, for family, for co-workers and for dogs. Whoops!!! Someone left the bread out on the counter and maybe our puppy a very happy puppy.


Pat's starter's picture

Milk-based sourdough recipes wanted

January 24, 2015 - 1:53pm -- Pat's starter

I  inherited the milk-based sourdough starter that belonged to my late mother.  The starter has been resurrected and i've gotten better at making loaves.  I have recipes for the usual bread, waffles, pancakes, biscuits,  chocolate cake, and applesauce cake.  Are there other recipes for traditional milk-based sourdough?

This was used in the family from way back and is maintained by volume of ingredients rather than by their weight.  I was always told that recipes for milk-based starter and water-based starter are different.

sloyest's picture

Oven rise

January 22, 2015 - 12:05pm -- sloyest

Hello everybody,

I have just taken breads out of the oven. Based on Tartine Bakerys recipe with 18 hour retarding in refrigerator for final proofing. The taste is very good and perfect balance.

As you can see from the image attached, the loafs did not rise that much in the combo cooker - the one on the left was taken straight out of the fridge an into the cool cooker. The other one was put into the cooker when it was hot and that loaf also had 45 min on the counter before going into oven.


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