Does anyone know if I can make a sourdough starter using sweet potatoes? I have made a potato starter using white potatoes and was just curious. ... read more →
Hi, thanks for all help....here are a few shots of a rye (from resurected starter) and a mille... read more →
HI, I am relatively new to sourdough home creation and have a questoin about my starters. Read more read more →
Hi all,Some years ago I lost my sourdough culture and just recently I tried to make another. It seem to me that I may have the lactobacillus wit... read more →
First posting here. Any help greatly appreciated. I have a sourdough starter that has been very successful during the last 16 months....the star... read more →
I am in the process of starting with my San Francisco Sourdough starter from Sourdough inc. Stage 4 of their instructions say after feeding, dis... read more →
Got my hands on some rye flour and would like to add it into my starter. I saw the beginners starter recipe uses 70:30 white/rye. Is that the generally rec... read more →
OK, I have been feeding and disgarding for 4 days. My starter just about doubles in size each day before throwing half of it away.. How much groth sh... read more →
Hello,I've been experimenting with different starters and still havn't had any luck getting a good sour bread. I have ordered a few San Francisco starters ... read more →
Hi: I'm loosely following Peter Rhienholt's Barm Starter recipe as found in his Crust & Crumb book and I've begun a new starter initial... read more →
Hello all, this is my first post so be kind to me.I recently obtained a small quantity of starter as I want to be able to bake in my wood fired pizza oven.... read more →
Hi, guys. I'm Caleb. First time here.I've got a lovely starter which in the past has demonstrated some lovely banana aromas, so I was thinking of isolating... read more →
New to creating my own starter, read up on it, I have a few questions becase ahh, mine is acting different. I started with pack of yeast, 2 c flour 2 ... read more →
Took a rather hap-hazard approach to starting my starter. Used 50g organic wholewheat flour and 50ml... read more →
Here is my 1 day old culture. 100% of hydration. Same amount of white flour ( ... read more →
I'm a sourdough newbie and have recently brought my 2 month old starter back to London from rural Ir... read more →
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