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I've found my unbleached flour....I'm sooooooo happy. It's gorgeous and creamy too. ...and this is the perky starter...looking...
Is the only indication that my starter is ready is its doubling in volume? And if I don't do anything with it at this time what...
Hello all! I just found this site and am impressed by all the great info here. I was going to post about the turpentine smell...
I've had my starter for over a year now (I got it from breadtopia.com) and while I don't think it's dead, it's always been rather...
Hi, i just received my dry starter from Graham in the post. In the insturctions is tells me to feed the start at least once...
1) I see lots of people promoting Sourdough International's dry cultures (sourdo.com) on the Internet; has anyone had any...
I am at day 4 of beginning my starter and by the end of each 24 hr period it appears to have a faint pinky colour to it. Is this...
The quasi-starter has now gone, and I've managed to find unbleached flour (yipppeee!) so I've started to follow the instructions...
This was the simplest of starters: unbleached white flour, a little wheat flour, cumin and water. I'd used and used it, nurtured...
Now the worst of the London winter has gone, and my radiators aren't scalding everything in sight in an attempt to keep my feet...
