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I have a very happy starter, which I keep at a fairly low hydration and use more-or-less daily for my go-to recipe. No problem...
What is the best temp to do a culture proof, time to let it proof? Also, shold I use it at the peak of it's bubbly activity, or...
I had a starter I had babied and used for about a year. Life happened and I starved it in the back of the fridge for about 6...
A majority of the sourdough recipes I stumble across deal with starters raised on white flour or a combo of white and rye flour...
Hi all, Thanks to many helps from people here, I got new starter which seems to be going well until now. What I have done and am...
I have just started with making sourdough although I have been baking for a few years. My starter is 100% Organic Rye with 150%...
My starter is currently 2 weeks old after today and I'm still unsure on its progress. I have been following the technique from...
Here is my 1 day old culture. 100% of hydration. Same amount of white flour ( with 10% of rye flour) and water were used. I think...
My sourdough starter is 2+ weeks old. Everything has been going beautifully and I've cooked with it daily for about 12 days now...
Hi, I'm ken [ ĸen if the software recognises it, but I'm not holding out much hope of that ]. I've been making sourdoughs for a...
