I'm using a sourdough starter from the recipe in Peter Reinhart's Artisan Breads Every Day and I have gone through several of the rebuilding cycles with it. It's been working fairly well for me and I ...
The biggest issue with make good rye bread is to make the starter since it needs to rise in a very controlled temperature for some time. What are good and reliable ways to achieve this?
The cookbook I'm using tells me how to make a sourdough starter, but not how to feed it after I take out what I need for the bread. What do I do with the starter once I've used some? I don't think ...
I asked a question about what I could add to homemade bread to stop it going off so fast and someone suggested trying "a poolish starter". I've never heard of this before, so what is it?
Background: A couple of years ago we left a half drunk bottle of Sirah on the counter and it went to vinegar. A really nice vinegar with a pleasant, mild flavor, and we've been using splash here and a ...