The biggest issue with make good rye bread is to make the starter since it needs to rise in a very controlled temperature for some time. What are good and relia
The cookbook I'm using tells me how to make a sourdough starter, but not how to feed it after I take out what I need for the bread. What do I do with the starte
I asked a question about what I could add to homemade bread to stop it going off so fast and someone suggested trying "a poolish starter". I've never heard of t
I recently made a sourdough starter from wild yeast, but the process I followed for making it resulted in a lot of starter. Instead of throwing it away I'd li
I'm using a sourdough starter from the recipe in Peter Reinhart's Artisan Breads Every Day and I have gone through several of the rebuilding cycles with it. It
Background: A couple of years ago we left a half drunk bottle of Sirah on the counter and it went to vinegar. A really nice vinegar with a pleasant, mild flavor
I want to bake sourdough bread and have created a starter. It's three days old and bubbling a lot. However it smells like sour yoghurt and not at all yeasty.
I've been trying to grow my own sourdough starter; I went with a 'pure' method, with 50g each of hard-wheat flour from a local mill and water. I've fed it once
Looking at different websites I found sourdough starters using potatoes instead of wheat or rye. They all used cooked mashed potatoes. I wonder if it is possi
I am a pretty busy person, and the last two times I've started a sourdough starter, I've ended up forgetting to feed it, and it went bad. I never got anything g
I was going to buy the King Arthur set of starter + crock, but the crock is on backorder, so I plan to instead locally source a vessel for the starter. What sho
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
Different sites recommend different flours for the feeding of my established starter, so I suspect it depends on the purpose, but I can't find a definitive answ
I'm looking for some buttermilk starter, which I know I can buy online, but I wanted to shop locally first. The two local health food stores don't carry it, so
Is the store-bought yogurt a good "starter" to culture cooked beans to reduce the gas-producing oligosaccharides? Does it contain the right kind of bacteria to
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
How does one make yogurt when there isn't any existing yogurt to use as a starter?
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
Why is sourdough called 'sourdough'? Is it because it is sour to the taste, or for a different reason?
I understand that sourdough starter (made from wild yeast) will differ from location to location, based on the different yeast bacteria. How will this change th