I am making my first sourdough starter (and bread of course). I started it 2 days ago, and it looked quite good while in the fermentation process. I only made a
I've been trying to get a rye sourdough starter going so that I can make all-rye sourdough bread. I've been at it for two weeks, with a 1:1:1 of water, starter
Why does my sourdough starter have in the top the liquid separated from the flour? 2 days after beginning a new one, a liquid (water) appeared on top of it, it
Is there something wrong that can happen if I forget to feed my sourdough starter? I kinda forgot to do it twice, but it still appears to have a few bubbles in
I'm a home sourdough baker in the U.S. and want to try a recipe that calls for the French T80 flour. Some questions: - I have read T80 described as half whole w
I sometimes make sourdough and have found by accident that by adding fresh tomatoes to the dough, it seems to swell substantially more during proving, or more q
Is it possible to make sourdough starter without whole grain flour? I have glanced over the two recipes: https://www.kingarthurflour.com/recipes/sourdough-start
I have a recipe for a pizza dough, that was originally with yeast (500g flour and 300ml water). I tried to make it twice now with sourdough. I took a bit of sta
This is my first post so forgive me if I break etiquette! I am trying to figure out why I can't seem to achieve crispy waffles. I've been working with the King
I tried Foodgeek's 85% hydration tangzhong sourdough bread recipe (video here, text here). I only made 2 changes to the recipe: I used 100% bread flour (no who
I think sourdough yeasts don’t do well with being frozen normally, but if I’ve let the dough go through all of its rises and shaped it into the fina
First, an important introduction with potentially relevant details: I've been maintaining some sourdough at home for several months now, initially made from org
I tested my yeast using the method explained on this video: https://youtu.be/p8ydC1Of_Zw (go to 2:05 min) Here is the method in case you can't access the video:
I have a batch of sourdough that I've been maintaining and feeding for months, and currently trying to save from spoiling after repetitive periods of laziness,
I started my starter 8 days ago. I stopped feeding it after Day 4. It has been left on the counter. It has been stirred but not fed for 4 days. Is my starter
I just realized that yesterday I forgot to feed my 6-day old sourdough starter, can I just go about feeding it as usual? I know there are some similar questions
I'm trying to bake the basic country bread from Chad Robertson's book "Tartine Bread". I've followed the description for making a starter faithfully (p. 45/46
I've been trying my hand at sourdough bread for a few months now and it is getting better and better, but this keeps happening, and I have no
There seems to be (much like everything else) different recipes, though most call for equal parts starter, flour and water for maintenance. However, one particu
I'm on Day 14 for my sourdough starter and can't get it to work. I had a half inch rise on Day 3 and nothing since then. I am using 1:1:1 with the flour compo