June 29, 2016 - 4:50am
Newbie wondering where to start. Have tried kombucha for starter
Hi
Ive made a handful of sourdough loaves and would like to perfect it! I made a starter by adding rye flour to kombucha.
Is this reliable or should i get ahold of some 'real' starter
All these different terms like hydration and proofing...where can I learn what it all means and how to make some beautiful bread??!!
Also my starter bubbled up then went back down before I used it, did I miss the boat on this one, am I supposed to use it when its at its peak ?
Thanks kindly