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4 September, 2011

Liquid vs Stiff Starter: Do I need both?

Liquid vs Stiff Starter: Do I need both?
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Which type of starter will be most beneficial? The question of stiff vs liquid starter has recently been bought up here on Yumarama and since it was discussed over on Mellow Bakers previously previously, I thought it wouldn’t hurt to carry that conversation across to the blog as well. Someone recently asked what the point was between
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10 April, 2011

Pain au Levain with Mixed Sourdough Starters

Pain au Levain with Mixed Sourdough Starters
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Same but different. Bread No. 51 for the MellowBakers.com Hamelman Challenge is a slight variation of the last bread I posted, the Pain au Levain. This time around, it includes both a liquid white sourdough starter and a stiff rye sourdough starter. Both were created from my normal 100% hydration white starter, PJ. Is it
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21 March, 2011

Normandy Apple Bread

Normandy Apple Bread
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Trying to catch up on the breads I missed over the last few months while moving across the country, I chose to do the Normandy Apple Bread from our February list over at MellowBakers.com. Again, this bread took a bit of pre-set up preparation although not as convoluted as yesterday’s Aloo Paratha. The ‘unusual’ aspects
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23 January, 2011

Reviving Dried Sourdough Starter

Reviving Dried Sourdough Starter
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In a continuation of the “How To” on drying an active starter previously posted here, we’ll look at the steps to revive that starter. A few people have asked how this is done or how long it takes to get a dried starter back to active duty. So let’s get going and you’ll see it
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15 June, 2010

Dry Your Starter: Simple Insurance

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There you are, going along making another batch of tasty sourdough bread, everything’s going peachy, the dough is in the oven baking, making the kitchen smell heavenly, the loaves are a lovely golden brown and only a few minutes before it’s time to pull them out to cool, when you suddenly realize… O! M!! G!!!
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