So my sourdough starter is about two weeks old, but it suddenly stopped growing three days ago (after a couple days of very active growth)and developed a brown
My sourdough starter is 2 months old. Some week or two ago it started to have a crispy skin on the top. The smell changed a bit, but it is still sweet-acid smel
I made a sort of "starter" to use instead of dried yeast for making bread. It was basically a loose dough with a tiny amount of dried yeast. When I bake I take
I'm trying to capture wild yeast to make my own sourdough bread. I put prunes, water and some sugar in a sterilized glass jar and aired it daily. After a few da
I think I'm having a problem making a sourdough starter. I'm using the technique from King Arther Flour I started with 113g of whole wheat flour and 113g of wat
What happens when you mix water and wheat flour? A seed would start to sprout eventually. Does water start reaction inside of the flour?
After feeding my sourdough starter, I let it rise to about 2.5x the original height. It eventually collapsed. 24 hours later, after it was well over fermented,
I'm using this recipe, with the following ingredients: 450 grams Strong White Bread Flour 300 grams Warm Water 150 grams* Active Sourdough Starter 12 grams S
I know that there are formulas for switching from and to sourdough and or preferments, but even though my library grows I haven't found such a formula. I have a
I am new to producing and using a sourdough starter at home. While mixing a dough that incorporates a starter using a stand mixer with a dough hook attachment,
Most of the time when I feed my sourdough starter I find uses for the discard, but on occasion I don't have time or good ideas, so I put it in a separate jar an
My sourdough starter is 9 days old. Today it doubled in around 6 hours. Following this recipe, I performed following steps: I mixed 400g AP Flour, 160g starter,
I am a beginner bread maker and just bought a San Francisco Sourdough starter. The instructions ask to discard part of the starter on day 5 of activating the st
I am wondering what the pros and cons are of keeping a sourdough starter inside the fridge or outside the fridge. Certainly, keeping the starter in the fridge r
So I was making my sourdough starter for almost three weeks, and it still wasn’t floating in water. I used this recipe: https://www.theclevercarrot.com/20
I stumbled on the concept of a stiff starter from Northwest Sourdough Baker and have kept a high hydration starter (100% hydration) since I started baking. Was
Last March I started adventuring into the world of Sourdoughs by following the advise of The Fresh Loaf Bakers's handbook but using wholegrain rye flour all the
I was given a sourdough starter from a bakery that was excellently "creamy" and had light fruity notes, as opposed to a highly acidic starter. My understanding
I have mature starter that I've been using for awhile. I'm planning on baking tomorrow, so I started to prepare the starter by leaving it at room temperature a
I have a sourdough starter which I feed roughly once every 2-3 days (throw away 95% of it, refill with water and flour). Sometimes I forget and wait 5 days bet