The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

growth

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fugalh's picture

Gauging Growth Stage

March 18, 2009 - 7:38am -- fugalh

I've been reading and thinking about sourdough growth. Most instructions refer either to time or to the activity of the start. It is asserted in at least a few places that different starts may be "faster" than others though I have a hard time believing tha if one is to believe that the dominant species in those starts are L. sf and C. milleri.

bakebakebake's picture

yeast refusing to hold on

April 12, 2008 - 9:38am -- bakebakebake

Hi everyone!!

Boy am I happy that I found this site!!  I am having trouble (of course) with what I thought was my first attempt at sourdough starter..

I am using BBA method for Seed Culture, hoping to get to the Barm stage at some point.  I have two questions.  #1) I see here that many say that this method (BBA) is a method for Wide Yeast NOT Sourdough starter.  Can someone clear up the difference for me?  And how does one start a Sourdough Starter?

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