Apologies in advance if this is a stupid question, or if it doesn't sound coherent, but: Is it possible to buy sourdough yeast, ready to use? You can easily f
It is a while sinse I baked any sourdough. After 6 days of feeding the starter and 2 12 hour proofs the rise in the loaf was not fantastic but about doubled whe
I read that you can make a dough without yeast and have it sit at room temperature for 12 hours and it will rise due to bacteria found in the air. It didn't ri
It's finally summer and the daily temperature here is between 75-85 - which I figure is finally good for making my first starter. My concern, though, is that th
I've been using this setup for 60% hydration dough: 20 mins in cloche, covered, 500° 10 mins in cloche, covered, 450° 20+ mins uncovered, 450° Fo
I have a sourdough starter in fridge for nearly two months and have not fed it. Haven't even looked at it. So two questions: if it smells ok, for a starter, t
We recently got a sourdough starter, and have loved trying out many different recipes with it. In a few weeks we will by flying home (after spending the summer
I live in the UAE where the climate is hot and humid. I started making a sourdough starter on the 28th of October and today, 30th October it seems to be doubl
I have successfully made sourdough whilst living in Texas - USA then back in Australia and now i am currently living in Nashville - USA. Since moving to Nashv
I have a sourdough starter that I started about 3-4 months ago with bread flour and it's done really well. I am not baking a lot right now and would like to ref
I use a sourdough starter to bake my breads. I read somewhere that adding a touch of vinegar will help with the oven rise. What are the implications of adding v
My background is in microbiology and I have fairly recently started making sourdough. I have been working up my sourdough recipe getting lots of information fr
I would like to know what is the best way to store fresh baked sourdough so that it maintains a nice crunchy crust and a nice soft, slightly m
Suppose I do not have a starter and I am not interested in creating one. Would the following recipe work to create an edible sourdough bread? If not, why not?
I’m making my first sourdough starter. Actually my second; the first one dried up and turned into cement. I figured that it wasn’t hydrated enough (
We buy artisan white sourdough bread from a baker. when we first got it the loaves were lovely for sandwiches. Lately for a couple months now the loaves havin
If my sourdough starter does not float in water, does that mean it is not ready?
About a year ago, a friend taught me how she makes her sourdough bread and gave me a portion of her starter. It works great and makes fantastic loaves. I've s
I've tried making my own sourdough starter. On the first day I added a cup of whole rye flour with 3/4 of cool filtered water. After 24 hours it already start
I just baked this bread using sour dough. Why is there a large hole in it? What can I do to prevent this from happening next time? Pre oven: Post oven: