Hi Very excited! Is day 2 of my starter and I fed it today. I'm using Hugh Fearnley Whittingstall's method from River Cottage Everyday Cookbook.... read more →
This morning I fed my starter ( 1 cup of water & 1 cup of A/P foour, by volume, to 1 cup of starter), and thought I'd see how long it took to rise.&nbs... read more →
I’m hoping one of the more scientific types here might be able to explain the strange behaviour of a new starter I’m trying to get going.... read more →
Is there an easy way to figure this hydration stuff? I made a stiff starter using my 100% starter (10g starter-10g water-20g a/p flour) I... read more →
My family has kept a sourdough starter for many years active (more than ten). We cook sourdough bread every 2 days. However, recently i heard from a... read more →
My six-year-old daughter takes a probiotic supplement called Primal Defense (purchased at heal... read more →
Hi, I have finally started to try to make a starter. On day 3 my starter was very active already. However on day 4 I used self-raising flour by mistake. It... read more →
I recently converted my storage starter to 50% hydration to see if I could get a more sour flavor. Not sure how I should apply this to my reciepes. I... read more →
Hi all,I was sick last night and all I could think about was what would happen to my starter if I am too unwell to feed it!!I would like to freeze a portio... read more →
I am forming a new starter from scratch and I'm puzzled as to what stage it is in to be quite honest. I started with a combination of 25g organic all... read more →
G'day all I'm new to sourdough and need help. I think my 4 day old Starter has failed. Day one all looked good. Day two all looked good. Day three the s... read more →
Hi to everybody i just found this community and i think it's amazing. I'm just growing my live starter since around 15 -20 days and i think it has be... read more →
I am about to embark on making my first gluten free sourdough bread. The Brown Rice Starter recipe that I'm using calls for water Kefir. The wa... read more →
Hi,I have just begun a new starter 50g white and 50g wholemeal flour + 100g water. I left it for 3 days and it separated into a liquid at the bo... read more →
HiI have recently moved countries and am finding my starter is now too active. The starter is peaking in under 4 hours here in London(formerly 8-12 ho... read more →
I started my Sour Dough with one .25 oz packet of yeast, 2 cups of flour, and 2 cups of warm water. I got the usual reaction, and let it for a ... read more →
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