Questions regarding baking and working with wild yeasts and starters (also known as levains or chefs).

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Sourdough starter

I was given a sourdough starter a week ago and I kept it in the fridge. Yesterday I added the flour and warm water and left it at room temp. The recipe said leave for about 8hours and when it is ...
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vote
0answers
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Remedy a sourdough which used milled red winter wheat

I followed a sourdough recipe that said to use bread flour, I thought a hard red winter wheat ran through our grain mill would suffice if I sifted out the bran... Apparently not. Is there any way to ...