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20 January, 2009

The Waste Conundrum

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On bread discussion boards where people talk about their sourdough starters, invariably you will see posts written by people who are concerned about the amount of flour or old starter they end up tossing away, especially during the creating-the-starter phase. There seems to be much fretting and worrying that so much product is simply going
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24 May, 2008

Starter Maintenance: Regular feeds

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There are several ways to keep a starter, relating to it’s thickness: a “wet” starter which is like a thin cake batter a thick pancake batter type, as seen in the photo above a stiff starter that looks like a ball of bread dough There are advantages to each but for our purposes in this post,
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