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Hello! I have a question. I have an original San-Francisco starter. I wonder, how i sould activate it. Does anyone has a...
Checking out the archives. Thank you to John Castley for sharing this with Graham some time ago. Everything you wanted to know...
Hi, newbie first attempt: Fresh ground flours, super pure filtered water, ambient temp 70 degress F., mix 50:50 by volume so...
Hi, hoping for some help trouble shooting my starter: Fresh ground flour, very pure filtered water, temp right around 70 F...
Just wondering how long you need to wait after you have fed your starter to start baking? Hours or days?
Hi all - i have this idea to make a starter from fermented blackberries. I have had succes's with fermented apples - the bread...
Hi... I am relatively new to sourdough baking and have a question about Mothers and starters. I was given some Mother from a...
IVAN HAS ASKED: I think I had under estimated the temperature here; it doesn't seem hot (still in high 20s though), but the...
Hi Can someone explain the process of diluting my starter to obtain a whiter loaf please? I currently feed my 100% hydration...
Hi, I'm picking up a few comments over the past about adding other grains to a plain white starter. I've thought of running a...
