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 →
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 →
I'm new on here but have been reading many posts find people on here so helpful! What a great site!
I'm more or less on the right track I think ... read more →
I recently aquired a white wheat sourdough from 1857. It sits on the counter and I feed it daily with equal volumes of flour and water (following instructi... read more →
Beware, my starter exploded! I came down stairs this morning to be confronted by a mess. My Kilner jar had shattered - too much gas! Fort... read more →
Hi all, I am planning on baking a large batch of bread ( 12 loaves ) in a wood fired oven on Sunday. My formula tells me i need around 2KG of Sourdoug... read more →
After 9 days it is starting to look a little healthier. Still not doubled in size or got much ... read more →
Hi Steve,When I replied to your earlier post (re starter) it did not give the option of attaching ph... read more →
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