IMG_5732.jpg - Sourdough

fruition 2005 October 30

Fave

Post Reply

Comments

Sandra

3 days 9 hours ago

If my starter collapses, does it have to be fed to use or can I use it like it is? read more
raph

3 days 23 hours ago

Good evening I have the same problem in read several posts what I learned is if the starter is to acidic it will eat up the gluten. I leave... read more
Wiggins

6 days 43 min ago

Geoff, Well, I must not have been paying attention in science class in high school because I violated the rules of scientific method by... read more
Wiggins

1 week 21 hours ago

Goeff, Thank you for replying. First, I'm sorry you have not been able to chef during all this COVID. I hope you are able to get back to... read more
Aussie Chef Geoff

1 week 22 hours ago

Hi Wiggins, I wondered if you've considered proofing the dough in the basket on the bench in ambient temperature and bakingdirectly,... read more
Janis Timlick

2 weeks 4 days ago

this happens to me on my sourdough rye as well. starts after 2 days, in cupboard , stored in a plastic bag. Only with the rye. I have begun... read more
Betsy Carey

3 weeks 4 days ago

I just made this sourdough bread and I followed Elaine Boddy's method which adds the salt to the water and starter. I don't think there's a... read more
24 hours?

4 weeks 5 hours ago

I've always used my starter 8 - 12 hours after refreshing. If I leave it 24 hours after refreshing, won't it have deflated after its rise?... read more
Wiggins

1 month 6 days ago

Anyone? read more
Robin Zimmerman

1 month 1 week ago

My starter has done the same thing. It was rising a little and now much less. I have put rye flour in it to see if it would help and it... read more