Hi, I am just starting down the Sourdough path, which at the grand old age of 59 is no mean feat, and am already confused by the supposedly 'helpful' ... read more →
Althought I'm new here I wanted to offer a help to others who are busy like me. Got distracted the week before Easter and forgot to feed my starter while i... read more →
Hi everyone,I'm new to starters and sourdough. from the little I have read i understand that unwanted things can grow on the sides of the jar (the ja... read more →
Hello Everybody, You have a very nice web site and convo here! I dont know if anybody here use's potato's in their starter, But I ha... read more →
I have a question about a 'starter' I have in my refrigerator. I made this before I even started learning about making starters, and I'm not sure wha... read more →
hi everyone! If i have a cup of starter, do I have t add the starters weight in flour and water, or can I double the flour and water for mo... read more →
I'm new to starter, i'm starter do'nt rise and is thin, like water read more →
started a new starer 1/2 cup Pillsbury bread flour and 1/2 cup bottle water. it's rasing , looking good, but smells, not like my others. hope t... read more →
Hi, I made my starter with organic rye flower and it started beautifully, very active with a nice smell.I then switched to organic white flower. 1 cup of... read more →
Hello all! I just found this site and am impressed by all the great info here. I was going to post about the turpentine s... read more →
Hello! I've appreciated sourdough recipes my whole life but just now creating my first starter that will be used in everyday baking. I have a q... read more →
Hi everybody, I have a good kamut starter 15 days old, I used it few times and it works well. it was 50 % hydration, and I have been feeding it once a day ... read more →
Hi, I wanted to make a kamut starter, so I put 100 g of kamut flour and 50 g water, mixed it and put it into a covered bowl. Every day i stirred the mixtur... read more →
Hi all. I've been using a sourdough recipe that's fairly simple to follow: 50 g flour, 50 g water. The first feeding, I just added more, but ever... read more →
If I have a good, active starter, why do I need a preferment to start my bread
the formula say, - take 50g starter, add 100g flour and 100g water,... read more →
A majority of the sourdough recipes I stumble across deal with starters raised on white flour or a combo of white and rye flour. Call me a snob, but ... read more →
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