I'm pretty new to the sourdough game and will admit that I have very little knowledge of the science behind it (hydration, etc.). I have so far tried two sourdo
I've recently started making 100% whole wheat sourdough breads and have experienced trouble that the dough wouldn't rise much. I have discovered that this is be
How does salt influence gluten development in sourdough bread dough? Does it inhibit or enhance it?
I have a nice bowl of sourdough starter sitting in my kitchen, and I love making my bread as sour as possible. Right now I let my loaves rise for a little long
I fed my starter and left it out for two days. See attached pic. It smells like beer (which as I understand it is good), the top is dried out a bit with a rub
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
Today as I checked on my sourdough starter, I noticed some dry white patches on its surface. Has it gone moldy? If so, is it safe to just scrape off the mold an
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
Lately I've been learning how to make these delicious sourdough breads and I have managed to create very flavorful breads but I always get very ugly results...
I started and cared for my first sourdough starter for 6 days, had a decently active starter. It would rise noticeably, maybe 1.3x after feeding. I made a basi
My house is cold. It is regularly around 13 to 15°C (55 to 59°F) and it is only with a lot of (expensive) heating that I get it up to anything approachi
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 have two sourdough starters going one I keep in the frig. the other on the counter. The one on the counter has all of a sudden turned yellow. It was fine yest
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
Was reading this question and reply, and wondering if it may pertain to my last night's effort for a good 'artisan' style sourdough loaf today: How does a sourd
The recipe at this popular site says 2 and 1/3 cups of starter and 3 and 1/3 cups of flour, along with water (1 cup). Is there a printing error? Other recipes a
I have a sourdough bread recipe that I want to try. The recipe calls for 2 cups starter but I do not have that much. It says I can use less and to just make up
Is there any benefit to adding some boiling water to a preheated dutch oven (under some parchment paper) just before putting the lid back on? EDIT: Well I di