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 →
I'm a sourdough beginner following recipes. One recipe used 500g fermented soy milk in the starter. I googled it and learned that fermented soy milk is m... read more →
There has been a bit of conversation on this forum, and suggestions for how to get a starter going. However I don't think that anyone has posted instructio... read more →
I have been baking sourdough bread for a couple of months now almost every weekend. I don't understand why we keep more starter than we need. Constantly ... read more →
Hi Very excited! Is day 2 of my starter and I fed it today. I'm using Hugh Fearnley Whittingstall's method from River Cottage Everyday Cookbook.... read more →
This morning I fed my starter ( 1 cup of water & 1 cup of A/P foour, by volume, to 1 cup of starter), and thought I'd see how long it took to rise.&nbs... read more →
I’m hoping one of the more scientific types here might be able to explain the strange behaviour of a new starter I’m trying to get going.... read more →
Is there an easy way to figure this hydration stuff? I made a stiff starter using my 100% starter (10g starter-10g water-20g a/p flour) I... read more →
Or Sign up with us.
by Graham, Maedi & You!
67 people online - 25,128 posts and counting!
© 2014 Artisan Baker