The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

rye grain

thegreatnicski's picture

No Throw Starter Question and Others!

March 30, 2011 - 12:57am -- thegreatnicski

I have a little experience making sourdough, and thought I'd branch into using home milled flour. I usually make the starters at 100% (ish) measuring the flour so I know the running weight of the starter but just adding water till it looks right - a thick gloopy paste. I have some questions - it seems the more I learn, the less I know!

Subscribe to RSS - rye grain