I have just successfully followed your wonderful starter recipe and now on day 7 my starter has doubled in size and smells really yeasty. What a magi... read more →
I have a white sourdough starter that was fed a constant supply of Anchor Lighthouse bread flour (Australian) and it was very active. As that flour was onl... read more →
Hi everyone,I have found (as probably most of you have too) that discarding a half of the starter when feeding is really necessary for building-up&nbs... read more →
Hello! I've appreciated sourdough recipes my whole life but just now creating my first starter that will be used in everyday baking. I have a q... read more →
Fall is here and the temperatures are dropping down to where I can do long fermentations on the bench so I thought I would make a new starter to join... read more →
I am just amazed by the ordinary Hungarian flour. I am traveling these days, and i took some starter with me (in the airplane :P ). I arrived in Roma... read more →
Well, hello all! This is my first post here! I've been searching on this forum for some clues to see if my starter is active enough, ... read more →
I started my first ever sourdough starter two days ago and another last evening. On the first, I cheated a little and added a tiny bit of comme... read more →
Hello Everyone Read more read more →
So recently I recieved some starter from a friend, many years ago I had tried to create my own starter and met with mold. Overall I am new t... read more →
Or Sign up with us.
by Graham, Maedi & You!
153 people online - 25,073 posts and counting!
© 2014 Artisan Baker