The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


dfgh's picture

Here is a film I found about a Baker in the UK building up his 'bread business' with his bread and his baking knowledge and sharing it with the community he lives in.

TastefulLee's picture

Suddenly No Oven Spring

April 27, 2012 - 7:25am -- TastefulLee

Hi. I am having a bit of a dilemma and wanted to see if anyone has the same problem or if one of the experienced bakers here that I respect so much might be able to diagnose the difficulty.
I have a sourdough starter that I began about 3 months ago. It is 100% hydration. I have been keeping it refrigerated and feeding about weekly according to the instructions I found here – basically discard all but about ¼ cup, feed 1:2:2, allow to rise and then begin to descend, then feed again and use or just refrigerate after the 1st feeding if no use is intended.

LaurenAshley's picture

Sourdough Starter Questions

March 5, 2012 - 11:52am -- LaurenAshley

When it comes to sourdough, I'm a newbie. I have been baking bread for years but have always been intimidated by sourdoughs but I have decided to finally try. I started the process yesterday using SourdoLady's starter instructions (wheat flour and oj). Obviously I have quite a few days in front of me before I really have yeast growing, but I figured this is the best time to ask questions.

I generally bake whole grain breads, although I do occasionally make other loaves. 

Questions:'s picture

Poll: Source of Variation Among Starters

February 29, 2012 - 9:36am --

Oh I'm sure this has been asked, answered and debated here endlessly.  But having tired quickly of sorting through >100 screens of Sourdough & Starters forum posts and replies, I decided life is too short and I'll ask again:

How would you good people rank the relative strength of contribution to the final character (that is, the exact population of yeast and bacteria) in an established starter, from:

DomesticMuse's picture

I made a sourdough starter with pineapple juice and flour and it has developed nicely.  I cannot; however, find a recipe to use it in.

Can anyone direct me?

I mill my own wheat, so I don't use "white" flour -- everything is freshly ground.


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