About
Hello, I'm new to baking and trying to get a sourdough starter going. Mine consists of 40g that I keep each time, then I add 40g...
G'day, First time post. I'm building a new starter with a view to a No Knead 3 flour Sourdough. my loaf would have 70% bread...
I have a sourdough starter that I began around Thanksgiving. I have been feeding it daily as I was not ready in my kitchen to...
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...
