I don't use my starter all that often, Me mate an I are older and conscience of both Carbos and calories. I tossed my old starter be... read more →
Hi, I been reading on wikipedia that optimal temperatures for sourdough are 25-30C,however here in Canada we get that maybe a few days a year. ... read more →
Hi there.Read more read more →
Hello, I have a question about the starter ball method...I have some I put in the fridge approximately 5-6 weeks ago and some have gone black on the ... read more →
Hi all,I have a query for those who may have answer for me.When i work out my ingredient weights using BP, do i need to incorporate the flour and wat... read more →
I have started my first sourdough starter. It is bubbling but not a great deal. I have refreshed it once but it still seems slow. I have ... read more →
I'm new on here but have been reading many posts find people on here so helpful! What a great site!
I'm more or less on the right track I think ... read more →
I recently aquired a white wheat sourdough from 1857. It sits on the counter and I feed it daily with equal volumes of flour and water (following instructi... read more →
Beware, my starter exploded! I came down stairs this morning to be confronted by a mess. My Kilner jar had shattered - too much gas! Fort... read more →
Hi all, I am planning on baking a large batch of bread ( 12 loaves ) in a wood fired oven on Sunday. My formula tells me i need around 2KG of Sourdoug... read more →
After 9 days it is starting to look a little healthier. Still not doubled in size or got much ... read more →
Hi Steve,When I replied to your earlier post (re starter) it did not give the option of attaching ph... read more →
I have been following the fantastic sourdough starter tutorial on this website and i am currently on day 5 and all is looking on track! there are a few thi... read more →
Looks and smells OK but it never seems to get really lively. It always stays about the same he... read more →
I have been making sour dough bread for a few months. Went on holiday for 3 weeks & starter in the fridge was dead. I had dried some by spreading 30 gr... read more →
Hi there, I started my sour dough starter on Friday evening using 175g strong white flour and 1... read more →
Or Sign up with us.
by Graham, Maedi & You!
87 people online - 25,089 posts and counting!
© 2014 Artisan Baker