Is there any reason not to try adding dried fruit to a sourdough starter? The reason I'm imagining is that different sorts of yeast live on dried fruit vs on gr
I've made sourdough bread numerous times, however, I sometimes find hard parts in the center of the loaf. Whenever I cut into a baked bread (after rest) - ther
The first time I made a levain, I used all-purpose white flour. This took over a week-two weeks to become active. I recently started a levain using whole wheat
Help! I added three times the amount of salt needed for my sourdough bread recipe (1/4 c. versus 1 T.) Can I save it?
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
A week ago I mixed 1 part AP flour 1 parts tap water, keeping it at room temperature (18-24c). I've been discarding a bit and feeding it 1:1 daily. The last few
I am baking loaves of sourdough using this recipe: https://www.theperfectloaf.com/beginners-sourdough-bread/ I cook my loaves in a staub cocette and after the
I am very new to sourdough baking and gaining an interest in the subject so please forgive what may seem like newbie question. I have two starters on the go at
I am following a recipe from the well established Italian Baker Bonci, to make my liquid sourdough starter (with some success too). In his recipe he says to re
I decided to make 2 sourdough starters, to see if one would come out better. I only want to keep one and I dont know which one to choose. One has formed a hooch
My starter is made from organic whole wheat. I feed it twice a day every 12 hours with 1:1 ratio of flour to water. It almost triples in volume each feed. I s
I am trying to make sourdough bread, but was only able to get whole wheat pastry flour (due to covid). Characteristics of this flour (from Bob's Red Mill) are:
I have been following a recipe to make sourdough bread and a starter. The recipe said to cook the bread in a dutch oven or a cast iron casserole dish. Since I h
Would there be any benefit to feeding a sourdough starter with beer instead of or in addition to water?
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've been working on a sourdough starter for almost 3 weeks and I can't seem to get any rise out of it. I feel like I've tried every trick I've read online and
I've been making sourdough recently and trying to get the knack of using a really wet dough. I've watched a number of YouTube videos, and I do all the stretch a
I was wondering if there are any safe uses for the sourdough starter that is discarded during the build phase, i.e. in the first 1-2 weeks bef
Would it be helpful, harmful or neutral to fold dough during the autolyse? Let's say we're doing a long cold autolyse. At first I assumed it would be helpful t
I would like to know if there is a formula or technique for understanding the ideal/optimal conditions for dough autolyse? I understand that different flours/g