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 →
My starter is currently 2 weeks old after today and I'm still unsure on its progress. I have b... read more →
My sourdough starter is 2+ weeks old. Everything has been going beautifully and I've cooked with it daily for about 12 days now . It is stored ... read more →
Hi, I'm ken [ ĸen if the software recognises it, but I'm not holding out much hope of that ]. I've been making sourdoughs for a few years - initiall... read more →
I'm preparing to bake my first sourdough this week; have been building a starter along the lin... read more →
hello...i'm new to this website, and am so excited to learn more.....i was reading the book 'bread of three rivers' by sara mansfield taber, and it talks a... read more →
I used to feed my starter every day and leave it out of the fridge but since I bake only once a week I think I'd better put it in the fridge.Is it ok if I ... read more →
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 →
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