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Good day All, Very new to the whole scene, but a quick question on the best way to preserve a starter culture in the long term...
This would be an interesting project to be a part of &/or follow... The Sourdough Project Rob Dunn Lab | Public Science...
Looking at bread recipes most just say add X amount of starter but they do not specify at what hydration. Also they do not...
Why not just use mother or seed culture straight into the mix instead of taking the step to make a levain and adding that? What...
Hello Bakers! I Started baking a while ago and got in contact with sourdough after following a course on sourdough baking. After...
I am new to sourdough breadmaking and I started my journey a couple of weeks ago. I am using an ancient grain known as Emmer...
I took this recipe from Éric Kayser book. It´s awesome and works well. The best is the time to be ready. Just 4 days. DAY 1 - In...
Has anyone had any experience with Emmanuel Hadjiandreou's small sourdough starter in his book "How to make Bread". He advised a...
Hello! I am on day 8 of starting my starter. I am feeding 100g unbleached all purpose flour and 100g water to 100g of starter...
Any Bakers in Dunedin New Zealand using wild yeast starters? Thanks
