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 →
I have a sourdough starter given to me by a Polish lady; unfortunately, I am unable to contact her to ask the question I am about to ask you. I have ... read more →
I'm very happy and thankful we got a Chef Sourdough Starter as a gift. As I understand, the Chef Sourdough Starter nuetralizes all gluten in the wheat. I'm... read more →
Hi everyone, I'm a complete novice when it comes to baking bread and have absolutely no knowledge of sourdough bread. To be honest I have never even tasted... read more →
I'm just starting out on this adventure and I'm still confused by some of the basics. I have managed to create a starter that seems pretty active but ... read more →
Greetings I am a beginner starting my first sourdough project... I am making a Started based on beer... read more →
hi - here is my first starter, and it is only 5 days old and in the photo you can see the line... read more →
I am in the process of making a 100% whole grain (wheat and rye) starter. So far we are at day 12 or 13 and I am getting lots of bubbles and ri... read more →
Hi there! Read more read more →
My starter died a natural death from neglect (too busy for myself making wedding cakes) so I was going to start some new. While reading the label on my gra... read more →
After mixing and kneading my bread dough the first rise is ok. when I knead and shape the loaf and put it in the tin for final proving it just won't rise. ... read more →
I'd planned to do two batches of two, one hour apart, but it became a choice between two batches or one batch and bacon and eggs for breakfast.These are tw... read more →
Hi everybody, I have a one month old kamut starter 50% hydration. At the moment I stir it twice a day, and every two days I feed it, kkeeping it out ... read more →
I recently found out that I am gluten-intolerant. That news came just days after I had developed a successful rye sourdough, but rye is high gluten. The go... read more →
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