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 →
I just made my first sourdough starter a few days ago. I was using it today and it states to refresh it after using it. So, the recipe I had said... read more →
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Merry Christmas everyone, I am in need of an energetic starter if anyone has one that they are willing to share. I am starting a new rye st... read more →
Hello everyone.I am hoping someone out there can help me with a couple of questions I have with managing my starter.Finally, after 2 months (I&nb... read more →
So I have a nice vigorous culture, that I keep in the refrigerator and take out every few days, double with equal weight of whole wheat and water, pu... read more →
Thought some of you might be interested in a few shots I took at work of our levain-process breads. Nothing fancy, just pictures.I wasn't sure how to post ... read more →
Last summer I made to starters from organic grapes. I read about this in a book by Nancy silvermann.the first was made from Spanish grapes: about twp ... read more →
Well, i was feeding my starter twice a day, 24 h interval. It was very active, - double in ~6 h - (feeding method : throw most, 100 water 100 flour). ... read more →
We are about to go on a two week holiday and I will put my starter in the fridge. Will it survive this long and do I have to do anything special to refresh... read more →
Back again with a question.I have 2 white + rye starters. One 70% w, 30% r and the other 75% w, 25% r (fed 15 rye, 45 white), 100% hydration both.Beca... read more →
Hi All -I apologise in advance for using this forum as a shortcut ...I live in Thailand with an average temperatur of 30 C. with some cooler and some hotte... read more →
My understanding is that a liquid culture is faster than a stiff one in developing phase but both starters get same sourness and flavour at... read more →
Well, hello all! This is my first post here! I've been searching on this forum for some clues to see if my starter is active enough, ... read more →
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