Many people only seem to distinguish between 'regular' bread (made with store bought commercial strains of yeast) and sourdough (made with 'wild' yeast). If thi
Hi All! I tried to make a sourdough starter, and after 24 hours I uncovered it and discovered black spots and 2 white fluffy areas. The black spots are only a
I have fed it first after 24h and it grew nicely. And on the 2nd morning after I woke up I saw this: Should I keep the upper half? or simply start a new batc
I posted a question a few days ago. This was my first sourdough starter: My sourdough starter split in 2 on the 3rd day. What should I do? and I decided to onl
I made my own starter a couple weeks ago: flour and water, and left it on the top of the fridge. I have been feeding the starter each day for the past two week
I was reading around and seems that a lot of forums are saying to delay adding the salt in your sourdough mix. I dissolved the salt in water and then I poured
I haven't fed my sourdough in about a month so I was going to feed it and I saw a black spot on the dough. I scooped it out and fed the sourdough.I'm worried if
I'm new to the whole baking thing, so I'm learning as I go along. In that regard, there may be a host of things wrong with my bread baking process, but I'm most
I have been playing around with my sourdough recipes, and I can't figure out how to make my crust thinner. Only things I do out of the ordinary are when bakin
Some time ago I have grown my own sourdough starter fed with 50/50 wholemeal rye & all-purpose wheat flour (with 100% hydration). It turned out great, it no
What are the pros and cons of making bread at home using sourdough starter vs. commercial yeast other than cost? I am NOT at all interested in the answers a Go
I’ve been making sourdough bread regularly for over a year now. But since about half a year ago, the bread has consistently come out badly because the gl
I decided to make a 2.5kg sourdough to make bread and pizza out of it. I used the following formula: 76% hydration, 2% salt, 20% of starter (100%). I mixed the
I have found a recipe for sourdough starter culture that calls for 50 grams of flour with 50 ml of water, but the recipe does not state what specific type of fl
I have one of these fancy french baking books that says that the sourdough needs to be feed with a 2:1:3 ratio of water, starter and flour. But a lot of videos
I am in the process of creating my sour-dough starter. I've been mixing in water and "strong bread flour" around a 1:1 ratio (100g of each, slightly more water
I've recently started a sourdough starter culture (using equal parts water and spelt flour) and have used it in a sourdough bread recipe I got from the Telegrap
I do sourdough bread at home, and through the process, I've tasted lots of not-yet-baked breads. Also, tasted someone else's sourdough bread, which was quite go
I have a regular active sourdough (comprising 50% fermented white wheat flour and 50% water by weight) which is obviously not really malleable as a dough but ra
I baked my first “sourdough” boules today and there was zero detectable sour or tartness. After about day four of zero activity in my baby starter