What kind of flour do you use to feed the starter? Lisette read more →
Does anybody have a definitive idea about what is different between sour dough and backferment. They are made of slightly different things, I know.&n... read more →
I've had my starter for over a year now (I got it from breadtopia.com) and while I don't think it's dead, it's always been rather weak when it comes to the... read more →
Is the only indication that my starter is ready is its doubling in volume? And if I don't do anything with it at this time what will happen to i... read more →
I've found my unbleached flour....I'm sooooooo happy. It's gorgeous and creamy too. ...an... read more →
Now the worst of the London winter has gone, and my radiators aren't scalding everything in sight in an attempt to keep my feet warm, my poor little ... read more →
This was the simplest of starters: unbleached white flour, a little wheat flour, cumin and water. I'd used and used it, nurtured it for months.&... read more →
I am at day 4 of beginning my starter and by the end of each 24 hr period it appears to have a faint pinky colour to it. Is this OK, or should I toss ... read more →
The quasi-starter has now gone, and I've managed to find unbleached flour (yipppeee!) so I've started to follow the instructions on making my own starter. ... read more →
Hi there. I have finally got round to making my first sourdough starter. I'm using the recipe from the 'Moro' cook book....Flour, Water and red ... read more →
Hello everyone,Read more read more →
Hi all,I have borrowed Dan Lepard's 'The handmade loaf' from the library and am on day 3 of his starter recipe. The initial mix of 150g water + 2 tsp... read more →
I have a gluten sensitivity:Can starters be cultured (once started with wheat) with grain flour other than barley, rye, oats, or wheat? How does a st... read more →
Hello All. I have a sad batch of starter- actually I have two. Both attempts were started with AP and pineapple. They've been fed nothing but AP and p... read more →
I have a grand rye starter, coming from persimmons. Had it about a year. Always added rye flour.Can I change - should I change - and add unbleached fl... read more →
these are off my camera phone, but you can make out where it is. read more →
Or Sign up with us.
by Graham, Maedi & You!
148 people online - 24,786 posts and counting!
© 2014 Artisan Baker