Hello; A simple question/confirmation, must have been asked many times before, I think I did a lousy search. Sorry! :) Read more read more →
So I made a rye starter and got an OK loaf of pumpernickel at about the 6th day - it wasn't perfect but that's the subject for another post. I&n... read more →
My 50% hydrated starter has been looking great.I will be baking with it for the first time tonight. Its's growing about 3-4 times it size in 12 hours. I wa... read more →
Yesterday I put about 60g rye starter, from a jar of rye starter I store in the fridge. I added 1/2 cup of w/meal wheat flour and 1/2 cup water. I stored... read more →
Hi. I just discovered this wonderful blog yesterday as I have just started to experiment with sourdough. I made my first ever starter yesterday... read more →
Hi, I've been using a starter I brought into this world in august and it made some goregous bread. stuff that made you go back for more and more and m... read more →
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 →
Or Sign up with us.
by Graham, Maedi & You!
131 people online - 25,075 posts and counting!
© 2014 Artisan Baker