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I've been sourdough baking for a few weeks now and have already gotten a bit experimental. I divided my starter into two jars and...
So I have a nice vigorous culture, that I keep in the refrigerator and take out every few days, double with equal weight of whole...
Thought some of you might be interested in a few shots I took at work of our levain-process breads. Nothing fancy, just pictures...
Well, i was feeding my starter twice a day, 24 h interval. It was very active, - double in ~6 h - (feeding method : throw most,...
Back again with a question. I have 2 white + rye starters. One 70% w, 30% r and the other 75% w, 25% r (fed 15 rye, 45 white),...
Hi All - I apologise in advance for using this forum as a shortcut ... I live in Thailand with an average temperatur of 30 C...
My understanding is that a liquid culture is faster than a stiff one in developing phase but both starters get same sourness and...
Well, i've started a new .. .STARTER! I just love 'his' (yep, i treat it like a person, i just love it!) development stage. We...
Well, hello all! This is my first post here! I've been searching on this forum for some clues to see if my starter is active...
I started my first ever sourdough starter two days ago and another last evening. On the first, I cheated a little and added a...
