I have made sourdough bread several times using roughly the same technique that I use when I make artisan bread. I let it ferment several times folding between
Sometimes my sourdough starter goes hooch (the brown liquid, alcohol) nuts and produces a ton. Other times it goes days and produces very little. I've never be
What is the best way to catch yeast? I just heard you can do this and I had no idea that you can do this. Do you grow and catch or just catch? This is to make s
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'm intrigued by all the questions about creating and 'feeding' sourdough starter. But I am unfamiliar with the bread itself. What is sourdough bread? how is i
How can you increase/decrease the proportions of lactobacili and yeast in a sourdough starter. For example, if I wanted a more acidic bread, increasing the lact
I have the book by Jessie Hawkins, The Vintage Remedies Guide to Bread, in which she describes the benefits of the ancient method of sourdough bread making. T
Yesterday, I made a sourdough loaf with a high hydration (80%) and as usual, when I turned it out of its banneton, it simply couldn't hold its shape and became
I want to try my hand at making sourdough starter but live in high altitude and cold weather. I'm not sure if the altitude is an issue but I don't think my hous
Since all of the sourdough starter-receipes call for "flour", sometimes ryr flour, sometimes what flour, or "regular" flour, can bread flour be used instead, to
I'm new to sourdough starter, so I'm a little confused regarding a statement I read recently which said that the yeast is formed AFTER you see bubbles forming i
I started my mother yesterday at 6:00am. with 2 tsp salt and 2 tbsp honey, 4 cups potato water, 4 cups unbleached natural wheat flour. I was told to wait two to
I want to make a bread with a stout in it for extra flavor. The stout will replace most of the liquid content of the bread and I am worried whether it will kill
I essentially want to wash away the excess water and already consumed flour after I've fed my culture. What I usually do is whisk the culture and pour off the
I started my sourdough starter with rye flour. But after some months I continued feeding it with wheat flour. I feel like there is less life inside than before
I tried making sourdough bread for the first time this week and it didn't work. I don't think it was a complete disaster but I didn't end up with anything that
The sourdough recipe I use calls for 300ml of water to 500g of bread flour (along with the starter). Instead of this water, could I use beer - or a combination
I enjoy making bread, but the bread I make using standard yeast of course lacks that sourdough taste. But the process of making and maintaining a sourdough st
I have a nice, healthy Type 110 wheat-based sourdough starter that I use to make bread and pancakes. I've recently discovered that it may be possible to feed t
I've been experimenting with whole wheat sourdough bread for a few weeks now. My starter uses T110 wheat flour at 100% hydration, and bubbles nicely. I make the