I was hoping to use a recipe that requires sour dough starter tomorrow for dinner. When looking online for recipes I found several, but all of them required se
I understand the point of discarding half the sourdough starter as the yeast develops so that you don't have exponential amounts of starter. Why not start with
Specifically: Can the yeast & carbon dioxide from the sourdough starter harm the wine bottles I'm aging in the refrigerator, and Roughly how often would
I've been trying unsuccessfully to create my sourdough starter. First of all it starts off well, i combine 100g of bread flour with 100g of water (bottled) mix
I am growing my first sourdough starter. It is a week old, but it isn't very active. My concern is that I might be feeding it too frequently or too infrequently
I’ve been feeding my 40g sourdough starter with 40g water and around 45g wholemeal flour (for a firmer consistency, as I’ve had bad experience with
It's finally summer and the daily temperature here is between 75-85 - which I figure is finally good for making my first starter. My concern, though, is that th
We recently got a sourdough starter, and have loved trying out many different recipes with it. In a few weeks we will by flying home (after spending the summer
Is the yeast/bacteria balance in mature sourdough starter (fed on wheat and barley) correct for making kefir? If not, why?
I have a sourdough starter that I started about 3-4 months ago with bread flour and it's done really well. I am not baking a lot right now and would like to ref
I'm following the instructions in The Rye Baker to start a rye sour culture. After the first week of daily refreshing, it says it can be left in the refrigerato
I'm making my first batch of homemade Kimchi today using a recipe from Jamie Oliver. As I also have a mature sourdough starter in the fridge, I'm thinking about
Suppose I do not have a starter and I am not interested in creating one. Would the following recipe work to create an edible sourdough bread? If not, why not?
I’m making my first sourdough starter. Actually my second; the first one dried up and turned into cement. I figured that it wasn’t hydrated enough (
About a year ago, a friend taught me how she makes her sourdough bread and gave me a portion of her starter. It works great and makes fantastic loaves. I've s
I have fed it first after 24h and it grew nicely. And on the 2nd morning after I woke up I saw this: Should I keep the upper half? or simply start a new batc
I posted a question a few days ago. This was my first sourdough starter: My sourdough starter split in 2 on the 3rd day. What should I do? and I decided to onl
I'm new to the whole baking thing, so I'm learning as I go along. In that regard, there may be a host of things wrong with my bread baking process, but I'm most
Can I substitute a biga or poolish in recipes that call for a sourdough starter? If so, what should I take into account? Will the resulting dough require a shor
I have one of these fancy french baking books that says that the sourdough needs to be feed with a 2:1:3 ratio of water, starter and flour. But a lot of videos