1) I see lots of people promoting Sourdough International's dry cultures (sourdo.com) on the Internet; has anyone had any negative experiences w... read more →
I have just started with making sourdough although I have been baking for a few years.My starter is 100% Organic Rye with 150% hydration. I'm t... read more →
My starter is currently 2 weeks old after today and I'm still unsure on its progress. I have b... read more →
My sourdough starter is 2+ weeks old. Everything has been going beautifully and I've cooked with it daily for about 12 days now . It is stored ... read more →
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 few years - initiall... read more →
I'm preparing to bake my first sourdough this week; have been building a starter along the lin... read more →
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 mansfield taber, and it talks a... read more →
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 the fridge.Is it ok if I ... read more →
What kind of flour do you use to feed the starter? Lisette read more →
Does anybody have a definitive idea about what is different between sour dough and backferment. They are made of slightly different things, I know.&n... read more →
I've had my starter for over a year now (I got it from breadtopia.com) and while I don't think it's dead, it's always been rather weak when it comes to the... read more →
Is the only indication that my starter is ready is its doubling in volume? And if I don't do anything with it at this time what will happen to i... read more →
I've found my unbleached flour....I'm sooooooo happy. It's gorgeous and creamy too. ...an... read more →
Now the worst of the London winter has gone, and my radiators aren't scalding everything in sight in an attempt to keep my feet warm, my poor little ... read more →
This was the simplest of starters: unbleached white flour, a little wheat flour, cumin and water. I'd used and used it, nurtured it for months.&... read more →
I am at day 4 of beginning my starter and by the end of each 24 hr period it appears to have a faint pinky colour to it. Is this OK, or should I toss ... read more →
Or Sign up with us.
by Graham, Maedi & You!
58 people online - 25,531 posts and counting!
© 2015 Artisan Baker