Beginners

Why the multiple risings?

I am using Rose Levy Beranbaum's recipe for Basic Sourdough Bread. My question is this: why do I have to rise the dough four...

Idea: Australian spit-dough (for the amylase)

Hi All, I was just learning about amylase after Davo tipped me off about diastatic malt, and the wikipedia article [1] points out...

Sourdough Virgin says "hello" and asks questions......

I'm so glad that I found this site, it's fantastic and so full of great and inspiring information and delicious pictures! I...

New guy on tenterhooks with first starter

Really just posting to say Hi - I like the atmosphere on this site and wanted to say thanks to those who maintain/host the site...

Mold?

I started baking last summer, and followed a guide to make a sourdough starter which I have been using since. It always looks and...

using firm starter in liquid/batter starter formula

I am brand new to this forum and it has been several years since I made a sourdough. I have recently started reading about it...

Pizza/bread oven newbie???

hi people does anyone know if marble would be a smart decision to use permanently as the base of my pizza oven that i am...

Baking sourdough breat at low temperature in bread machine

Greetings, Am so glad I found this forum. I'm pretty much a beginner when it comes to making sourdough so I have a basic question...

Refreshing a Firm Starter

Hello all! I have recently received a liquid starter from someone, which I then converted into a firm starter via the technique...

Conversions

I have found lots of conversion tables but am some what confused. In the starter recipe it says 50g water, 35g white flour and...