Hi everyone, my name is Jon and I am new to baking sourdough bread. Ok, so, the last couple of weeks I have been getting cracking results, big rise, big ho... read more →
Hi thereI've been baking sourdough bread ofr over a year now using some starter a friend gave me and the Tartine method. I keep my starter in the fridg... read more →
Never made sense to me, why throw away and also why add water instead of just flour? read more →
I have never measured water or flour and now am wanting to do it right :) My starter is many years old and has been in frig for probably a year. &nbs... read more →
I am just trying to get started with my starter for the first time, but after feeding, the starter o... read more →
I am preparing a sourdough culture (Servant (I work at a gov org) here at work to encourage people into this craft.I bought an organic white flour from Woo... read more →
I've got a starter which has been going pretty well, made a few good loaves with it. Recently it just seems to be less active though.i was thinking abo... read more →
I am pleased with my sourdough results so far, let me run through what I do before I ask my question so you can see how I will be arriving at my scaling up... read more →
I have two starters, rye and wheat (white). The rye has been living in the fridge happily for months, the wheat is newer and has been at ambient kitchen te... read more →
I don't use my starter all that often, Me mate an I are older and conscience of both Carbos and calories. I tossed my old starter be... read more →
Hi, I been reading on wikipedia that optimal temperatures for sourdough are 25-30C,however here in Canada we get that maybe a few days a year. ... read more →
Hi there.Read more read more →
I dried and ground some of my starter on 25/4 and stored in a sealed kilner jar. Added 30g water to 30g of the dried starter 2 days ago and have been... read more →
Hello, I have a question about the starter ball method...I have some I put in the fridge approximately 5-6 weeks ago and some have gone black on the ... read more →
Hi all,I have a query for those who may have answer for me.When i work out my ingredient weights using BP, do i need to incorporate the flour and wat... read more →
I have started my first sourdough starter. It is bubbling but not a great deal. I have refreshed it once but it still seems slow. I have ... read more →
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