Just in the oven, pizza NY style

Jeremy 2008 November 10

<p>Just in the oven, pizza NY style</p>

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Gareth Busby

10 hours 47 min ago

It's probably a bit late now but if anyone comes across this, the liquid on top of the sarter is just hooch. It can just be stirred in... read more
Mary Larson

4 days 21 hours ago

I pulled out my sourdough starter to feed it, and found there was mold and rust on the walls of the crock. Do I need to discard the entire... read more
Priscilla

1 week 8 hours ago

Hi, I would like to know if my sourdough starter after seven days that has had/has bubbles, smells like "sour", deflated, BUT never... read more
Anderas Schad

1 week 1 day ago

indirectly yes really baker Hugo Erbe developed it from indications by Rudolf Steiner using honey, salt and pea flour untill of course his... read more
Diane Moore

1 week 2 days ago

Kromch - just seeing your post now. I'm still trying to figure some of this out. What I was doing was taking a recipe that was typically... read more
Joan Polzin

2 weeks 2 days ago

I've never seen pink spot like that in the years i've been keeping starter. I would throw it away. Better safe than sorry. read more
SourdoughNoob456

2 weeks 2 days ago

Update: The vinegar killed the starter so I dumped it. I have a separate experiment on the side so no real loss. I didn't trust this... read more
Manuel

2 weeks 4 days ago

It sounds like you are overfermenting during bulk fermentation. 32 C is a pretty warm environment, try reducing bulk and proofing times and... read more
SourdoughNoob456

2 weeks 4 days ago

It looks a little bit like pediococcus. A lactic acid bacteria. I can't be sure but I've seen pediococcus infections in beer that looked... read more
Fay

3 weeks 3 days ago

Hi, Thanks Eberhard for your tips. I've just relocated back to Thailand (Bangkok) from the UK where I'd been baking sourdough a lot. The... read more