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I've made this spelt/rye bread, a few times and it is only because I am spoiled that I am deeming it okay instead of really good...
After some dissatisfaction with freezing and rejuvenating my starter, I am experimenting with a few different methods of long-...
Reviving a starter vs. starting a new one - that is my internal debate. I freeze and revive, but the choice between doing that...
Hi, I'm new to sourdough, even i have baked number of times but still can't get dough right. I have two starters, whole wheat and...
I have made several raisin breads using a recipe I copied from a library book. I use nearly 1/3 of the weight is raisins, so it...
I fed my lovely active (6-month old) sourdough starter and then accidentally left it UNCOVERED (at room temperature, about 70...
Please help with two things. 1. What makes good oven spring ?? especially what gets that great wide opening where a loaf has been...
Because my old spelt/kamut sourdough starter keeps producing bread that is still too sour for our liking, I thought I'll...
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...
