I am familiar with Sourdough.com, but I was wondering if there are other sources for live cultures. Any recommendations?Thanks!Kelly read more →
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Hi lovely people, It's a while since I used this site as I've been happily making what I think is great SD for several years now. Recently I moved ... read more →
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I am currently living in Toronto, Canada.In the past, I have dehydrated a Toronto-based sourdough starter (which I believe, when dehydrated in the right wa... read more →
Most times when I log in one of the randon photos that pops up is a starter picture I posted a long ... read more →
Hello. I have a 5 week vacation ahead and was wondering if keeping my starter in the fridge should be enough or if I should get someone to take it out of t... read more →
I just started a new starter trying to follow the recipie by another blogger - sourdom on this forum. I'm in the USA so I had to try to figure out... read more →
Hi. My starter is about eight months old and frankly not getting any more sour. Is ther a place where it just stays with the same sourness? Als... read more →
Does anyone have any experience feeding a starter with Tapioca flour? read more →
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I have recently returned from an 8-week visit to the USA.When I did the same trip last year I took some starter with me and used it while I was over ... read more →
Hi everbody, I'm new to the forum and began my sourdough starter 19 days ago, should I give up and start again? I am using strong white and rye m... read more →
I have cheated a little and started my starter with a little bit of commercial dry yeast. I had some dry yeast from the last batch of bread that I baked. I... read more →
After making 2 loaves with a rye and white wholemeal starter (30/70 100 % hydration) I want to leave out the rye and just use strong white as the white loa... read more →
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