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Im looking to try some different starters from different areas. I currently have a 5 year old white, a whole wheat, plus a Thomas...
Hi all, This is my onion sourdough bread. All the baking procedures were good. However I found that the taste was quite sour . I...
I've been baking pretty much the same style of bread for 18 months now. Early on I split the starters into three separate strains...
Wonder if anybody can help. Lately, when I make my final levain for a bake, it's still peaking after 24 hours It just won't go...
I have a very happy starter, which I keep at a fairly low hydration and use more-or-less daily for my go-to recipe. No problem...
What is the best temp to do a culture proof, time to let it proof? Also, shold I use it at the peak of it's bubbly activity, or...
I had a starter I had babied and used for about a year. Life happened and I starved it in the back of the fridge for about 6...
A majority of the sourdough recipes I stumble across deal with starters raised on white flour or a combo of white and rye flour...
Hi all, Thanks to many helps from people here, I got new starter which seems to be going well until now. What I have done and am...
I have just started with making sourdough although I have been baking for a few years. My starter is 100% Organic Rye with 150%...
