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Hi everyone, I'm a complete novice when it comes to baking bread and have absolutely no knowledge of sourdough bread. To be...
hi - here is my first starter, and it is only 5 days old and in the photo you can see the line after feeding last night. Although...
I live in Northeast Thailand where the temperature rarely drops below 90 degrees for 8 months of the year and humidity is very...
I have a sourdough starter given to me by a Polish lady; unfortunately, I am unable to contact her to ask the question I am about...
I'm very happy and thankful we got a Chef Sourdough Starter as a gift. As I understand, the Chef Sourdough Starter nuetralizes...
My pharmacist says it's got an enormous amount of the same lactobacilli that is in Yogurt. I'm thinking that I might try it to...
I am in the process of making a 100% whole grain (wheat and rye) starter. So far we are at day 12 or 13 and I am getting lots of...
I was interested to see that one of our new Artisan Baker Association members, Oheso Cafe (Japan), are using koji mold in their...
Hi there! I need some help/advice. I am a health extremist if you will... as in I don't consume white flour of any sort. I am on...
My starter died a natural death from neglect (too busy for myself making wedding cakes) so I was going to start some new. While...
