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Category Archives: Techniques and Tips
Drying Your Starter
There you are, going along making your tasty (or so you hope) sourdough bread, everything’s going peachy, the dough is in the oven baking when you suddenly realize… O!! M!! G!!! You accidentally put ALL your starter into the dough … Continue reading
How big is a cup?
How much does a cup of flour weigh? Here’s a question that seems to pop up on a fairly regular basis in the bread forums. Someone sees a recipe that requires 3.5 cups of flour, or one that looks for … Continue reading
Why Discard Starter: A Mathematical View.
You see this question pop up all the time in sourdough discussions: “Why do I have to discard? I hate the idea of throwing anything away. Can’t I just keep feeding the starter?” Although reducing the waste we produce as … Continue reading
Posted in Muttering to Myself, Starting with your starter, Techniques and Tips
Tagged discard, excess, extra, sourdough, starter
4 Comments
Sticky vs Tacky dough
For those who wonder how you can tell the difference between those two states of your dough, here’s a simple explanation with visuals that should clarify the differences.
Pâte Fermentée
Pâte Fermentée is a French term that refers to a dough that is made before the bulk of the main bread dough is put together and allowed to mature or ‘ferment‘. By preparing a portion ahead of time, it can … Continue reading


