This was modestly active starter that I put in the fridge last week since I slowed my baking routine. Took it out today, a week later, to feed and saw this. Is
I recently started with making sour dough. I created a new starter yesterday. After feeding it one time in less than 24 hours it's already doubling it's size. I
I live in a hot climate. Days average 85-90 F and nights only get down to 75 F lately. I started a SD starter from scratch 6 days ago. Using the King Arthur rec
I tried asking a similar question: From regular fresh yeast to sourdough and didn't exactly get real answers, so here I am asking something easier. Is there a
A few days back I started a bread following a Youtube recipe, it had 400gms of flour and 350 gms of water. I had never made such high hydration bread before. I
I'm new to using sourdough starter and some directions aren't very clear. I'm not sure if it needs to be stirred down before I measure for coo
I've made the same sourdough bread a dozen times before, with small variations in parameters: 360g white flour 240g whole wheat flour 390g water That's a 65% do
I know there are already similar questions but I thought I would share my baking process to get more specific advice. I'm currently using a variation of the Fre
So, as many people in lockdown I wanted to bake a sourdough bread. I received a starter from a friend that I keep in my fridge. I took the starter out of the fr
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
For whatever reason (in my case, usually rookie mistakes), sometimes dough - after no additional flour - is worked/kneaded to a point where it does not reach a
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 made my own starter 3-4 days ago, and it has been growing well; I have fed it twice so far. As far as I know, it is recommended that you feed starter for abou
I am trying to create a sourdough sandwich bread loaf recipe using baker's percentages and I want to replace some of the water for milk. However, I have no idea
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
Recently I made a research about how steam works in baking. I found four main functions: Steam condenses and keeps the dough surface cool, preventing the crust
On day 1, I’ve noticed the towel is wet. Does the towel absorbing anything from the starter ruin the starter and prevent it from reaching its desired out
My grandma told my mum a weird process of making flatbread dough recently that she started to use. But I am not sure about it's safety at all. Initially, normal