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 →
Well, i've started a new .. .STARTER! I just love 'his' (yep, i treat it like a person, i just love it!) development stage.We are in the 6th day, and... read more →
I started my first ever sourdough starter two days ago and another last evening. On the first, I cheated a little and added a tiny bit of comme... read more →
Im looking to try some different starters from different areas. I currently have a 5 year old white, a whole wheat, plus a Thomas Jefferson wheat that i ma... read more →
Hi all, This is my onion sourdough bread. All the baking procedures were good... read more →
I've been baking pretty much the same style of bread for 18 months now. Early on I split the starters into three separate strains, and I use them alterna... read more →
Wonder if anybody can help. Lately, when I make my final levain for a bake, it's still peaking after 24 hours It just won't go done. I do... read more →
I have a very happy starter, which I keep at a fairly low hydration and use more-or-less daily for my go-to recipe. No problem there.But I'd like to ... read more →
I had a starter I had babied and used for about a year. Life happened and I starved it in the back of the fridge for about 6 months. Took it out, fed it, a... read more →
What is the best temp to do a culture proof, time to let it proof? Also, shold I use it at the peak of it's bubbly activity, or wait til the culture p... read more →
Hi all, Thanks to many helps from people here, I got new starter which see... read more →
1) I see lots of people promoting Sourdough International's dry cultures (sourdo.com) on the Internet; has anyone had any negative experiences w... read more →
I have just started with making sourdough although I have been baking for a few years.My starter is 100% Organic Rye with 150% hydration. I'm t... read more →
Or Sign up with us.
by Graham, Maedi & You!
108 people online - 24,974 posts and counting!
© 2014 Artisan Baker