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What is the benefit of waiting before adding salt? I mix it in with the second lot of flour but occasionally forget so have to...
I have two starters, rye and wheat (white). The rye has been living in the fridge happily for months, the wheat is newer and has...
I've had some streaks in my bread recently. The dough on either side seems properly baked, but the streaks themselves are dense...
I made up my dough as usual from my starter (which smells fine) and when it had risen to about twice the size I had a smell -...
I've had my first starter going for six days now. Each time I feed it rises and falls by about 20-25% in the first two or so...
I'm in the middle of my first loaf for and have just left the dough to rise. I've put it in a 'bread pod' - the mixing bowl used...
Hi, I'm about to start my first sourdough starter and have a question. I am wondering what happens to the culture when you change...
