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1

I've only ever used white flour and water, nothing else. I mix mine with equal weights of both to get a 100% hydration starter. Nothing else is at all necessary.


1

I've never used anything other than good old bread flour or all-purpose flour. I've had a lot of success with Peter Reinhart's system of doubling the weight of your starter with equal parts flour and water. In other words, if your starter weighs 4 ounces, feed your starter with 2 ounces flour and 2 ounces water. Hope this helps!


0

Bake longer. If the outside is getting overdone when you bake longer, bake longer at a lower temperature (usually first 10-15 minutes hottest for maximum spring, then turn down as needed so the inside is done without the outside being burnt.) Perhaps 350F for 15 min and then 325 for an additional hour and 15 (90 total), if the top is as black as it seems ...


1

I feed sourdough starter with strong white bread flour mixed with water to make a sloppy dough. This is a common method in the UK and it seems to work well.


3

I had two that I neglected for 8 years in my fridge. I thought several times about tossing them. Glad I didnt! I recently washed & fed both several times and they are alive and well. Totally amazing how durable they are.


4

The vibrations will have an effect: On you, because it will be harder to judge the "ripeness" of your refreshed sourdough. You often want to catch the point "just before its starts to go down again" - which will be hard to do when the shaking machine bursts the bubbles all the time. I doubt that the yeasts and bacteria in the starter will mind - they ...


3

One cause of gumminess in 100% rye breads is excessive starch degradation related to amylase enzyme actions. Amylase action is slowed down by increasing acidity. You can increase the acidity by adding a small amount of lemon juice or cream of tartar to your dough as described here. In his books "Whole Grain Breads" and "Crust and Crumb", Peter Reinhart ...


1

What a lot of these instructions for starting a sourdough starter don't say is that you can start your starter using, say, a teaspoon of flour and a teaspoon of water. Then the next time you add flour and water, you add 2 teaspoons of each. And increase it from there. You do NOT need to start with a cup of flour and a cup of water. My goodness, that's so ...


0

I have been using a Tramontina Triply DO (stainless/aluminum/stainless sandwich). This is a fairly substantial construction but no where near cast iron thickness. The lid is single layer stainless and the handles are solid stainless. Plastic handles will suffer in a 450 to 500 oven. I always preheat the oven, but have tried both a hot and a cold start for ...



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