Hi, i just received my dry starter from Graham in the post. In the insturctions is tells me to feed the start at least once initially before baking. It pro... read more →
Can anyone advise me as to the smell of my starter?I had a very successful starter a few months back which I had been using for a year but unfortunately it... read more →
If you have a sourdough starter to share with others, check out the first ever world wide SOURDOUGH ... read more →
..perhaps all this time alone with only a baby and starter for company but I have an overwhelming desire to name my rye starter 'Bettina'! Why this... read more →
Hi allmy 1st post on here, i've been lurking for a while - and just want to say thanks to you all for such great reading and as a source of inspiration... read more →
I've had my first starter going for six days now. Each time I feed it rises and falls by about 20-25% in the first two or so hours. Is this normal? The... read more →
Yesterday my starter became acidic smelling so I knew that if I took a portion to feed then by tomorrow it would be nice and bubbly. But when I smell... read more →
I am new to this forum having found it doing a web search. Yesterday I got the sourdough bug again and decided to get a starter going. I h... read more →
I stared a starter (new to this) and want to make waffles with it. I followed a recipe that required a yeast packet with warm water and flour equal p... read more →
Hi Everyone!Just for a bit of fun, and out of interest.... who here thinks they have the oldest (or knows about the oldest, somewhere else) continuously su... read more →
Hello All Long time reader, first time poster... Read more read more →
Hi,I'm about to start my first sourdough starter and have a question. I am wondering what happens to the culture when you change the flour used to feed... read more →
I am an amatuer baker and have been doing so for about a year and a half. My question is, I have a sourdough starter that I have been feeding and the scent... read more →
My pharmacist says it's got an enormous amount of the same lactobacilli that is in Yogurt.
I'm thinking that I might try it to boost the sour/fragrant ... read more →
So I've had my starter for about 4 weeks and refresh it every 3 days, I unfortunatly have not ... read more →
I live in Northeast Thailand where the temperature rarely drops below 90 degrees for 8 months of the year and humidity is very high. The starters I've atte... read more →
Or Sign up with us.
by Graham, Maedi & You!
69 people online - 25,279 posts and counting!
© 2015 Artisan Baker