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Submitted by Mini Oven on July 6, 2008 - 6:35am.

Firm starters, refrigerator 4°c

Firm starters, refrigerator 4°c


Submitted by Mini Oven on April 13, 2008 - 2:35am.

Austrian Firm Rye Sourdough Starter

Austrian Firm Rye Sourdough Starter


Submitted by zolablue on September 18, 2007 - 2:17pm.

Sourdough Challah (photos & recipe)

I baked my first challah last Thursday and wanted to share.


Submitted by zolablue on August 20, 2007 - 1:09pm.

Auvergne Rye Baguette with Bacon

Also known as Baguette aux lardons.


Submitted by zolablue on August 20, 2007 - 10:11am.

Thom Leonard's Country French

I'm posting this recipe for discussion as we have been talking about it on the Glezer firm starter thread.  I have made this bread often with variations because I did not have the high-extraction flour yet.  I recently purchased the Golden Buffalo flour from Heartland Mill in Kansas and it was superb.  I didn’t take photos of those so will next time I make it.


Submitted by PMcCool on May 13, 2007 - 2:02pm.

Hardball starter (Dial-up warning: lots of photos!)

A few years ago, while still living in Houston and being totally ignorant of sourdough, I attempted a starter from Tom Jaine's Baking Bread at Home


Submitted by Mini Oven on April 20, 2007 - 5:16pm.

Firm Starter 5°


I took my cold starters, 20g each and added 40g water and 100g low gluten flour and mixed.  Kneaded the crumbs into balls and put them into containers and parked then into the 5° (41°F) fridge.  My plan is to do a cool rise first to encourage the Lactobacillus and do a warm rise later for the yeast.  Also wish to slow down activity for storage.  That was Thursday, today is Saturday, about 40 hours have passed and I might have to move the SD balls to larger containers!  They leveled out just a little but have almost doubled!  This could be interesting!  Am I on to something?