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My starter is currently 2 weeks old after today and I'm still unsure on its progress. I have been following the technique from...
Here is my 1 day old culture. 100% of hydration. Same amount of white flour ( with 10% of rye flour) and water were used. I think...
My sourdough starter is 2+ weeks old. Everything has been going beautifully and I've cooked with it daily for about 12 days now...
Hi, I'm ken [ ĸen if the software recognises it, but I'm not holding out much hope of that ]. I've been making sourdoughs for a...
I'm a sourdough newbie and have recently brought my 2 month old starter back to London from rural Ireland. The water, air quality...
I'm preparing to bake my first sourdough this week; have been building a starter along the lines of the one in Peter Reinhart's...
I used to feed my starter every day and leave it out of the fridge but since I bake only once a week I think I'd better put it in...
hello...i'm new to this website, and am so excited to learn more.....i was reading the book 'bread of three rivers' by sara...
What kind of flour do you use to feed the starter? Lisette
Does anybody have a definitive idea about what is different between sour dough and backferment. They are made of slightly...
