When carrying over a sour starter (using a portion of the old one to make new), the method goes as follows;make starter and rest for 4 hours room tempfeed ... read more →
I make a 60% rye bread with a wheat sourdough starter, with a 7-9 hour ferment. By switching to a rye sourdough starter does anyone know from their experie... read more →
I made my first ever sourdough loaf yesterday, after nursing my starter along all week. I used predominantly rye flour in the loaf, and although it rose, i... read more →
Hi all, my sourdough is going really well, the starter bubbles away and the loaves rise really well...but...
my starter wont restart so I need to make a ne... read more →
I don't understand why more people don't bake bread. Five days ago I'd never baked bread in my life: I decided to try, so I put some flour and water ... read more →
Okay. So in general I think I'm doing pretty well with this sourdough business. I'm intolerant to wheat but can tolerate both rye and spelt qui... read more →
Well - 1 week and 1 day after I started my starter, I made my first loaves. Yesterday ( saturday 1 week after starter) I mixed 1 pound of Rye flour and 1 p... read more →
Ok, so I worked out my issues with my starter and my first loaf turned out sort of ok. Here's the story.
I had my starter going for 8 days before I attempt... read more →
You have all been so helpful to each other, I wonder if someone could help me.
I stumbled across a sourdough starter recipe by pure chance a week... read more →
The blog and tutorial facility is currently offline due to a spam attack. Basically this facility fell to bits.
We are preparing a new web site which will... read more →
I would have checked the tutorials - but they are unavailable.
I have got my starter going, found a recipe online that looked and sounded like it wo... read more →
I made sourdough breads couple of times, but never thought of going almost exclusively sourdough. I have read a lot about sourdough in books and on web-sit... read more →
I have been baking with a starter that was supposedly started 50 years ago for about 4 years now. It rises the dough just like the yeast I previously used ... read more →
I've been trying to achieve the large extended holes in my bread. Using Dan Lepards recipe he say's to achieve this you need to fold the dough in thirds ov... read more →
Does sour dough increase the nutritional value of bread? read more →
I have just moved from Tasmania back to NZ and once again I am having difficulty finding some decent flour. In Tassie, I was using Lauke (?) Wall... read more →
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