The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Dorothy's blog

  • Pin It
Dorothy's picture
Dorothy

Help!  I have had my starter in the refrigerator un-toughed for 2 weeks or less.  When I opened it up, it smelled just like lacquer thinner.  It also as some what solidified on top.  When I fed it last it was ovoer 80 in my kitchen.  Should I throw it out and start over?????  I don't want to kill anyone!   Thanks Dorothy

Dorothy's picture
Dorothy

What is wholemeal flour???  I went to my local health/organic store in search of wholemeal flour.  They had no idea of what it was.  Could it be whole wheat?

Dorothy's picture
Dorothy

Trying to make sourdough bread rye flour starter. I can't get mine to double after 7 days. Should I start over? I added 100 percent white flour to the 2nd feed.  Could this be the problem???

Subscribe to RSS - Dorothy's blog