I just wanted to say my thanks to all you who post on this site to help new sour dough bakers. After many failures and quite a few tears, I am now into my 5th successful loaf. To anyone else just starting using this site, listen to the advice. It's all there. Stick with one recipe and make it the same way until you get it right. My biggest early issue was understanding what the consistency of the starter show look like and be. Again following advice (which my wife would say is a rarity) I now add a little Rye flour when I revive the starter - to 20g starter I add 24g strong white bread flour and 16g Rye. Wonderful strong starter that looks capable of supporting the Empire State Building. Thanks again to you all.
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