Questions tagged [sourdough-starter]

Culture of yeast and lactobacilli in a flour/water mixture, used to leaven bread (also known as levain)

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How is mixing time influenced when using a sourdough starter?

I am new to producing and using a sourdough starter at home. While mixing a dough that incorporates a starter using a stand mixer with a dough hook attachment, I have observed the resulting dough ...
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My homemade sourdough bread tastes bitter after letting it stay for one day

I do sourdough bread at home, and through the process, I've tasted lots of not-yet-baked breads. Also, tasted someone else's sourdough bread, which was quite good. Now, I'm in the stage where I can ...
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Stiff vs Liquid Starter, what are the differences between hydration in a sourdough starter?

I stumbled on the concept of a stiff starter from Northwest Sourdough Baker Youtube Channel. and have kept a high hydration starter (100% hydration) since I started baking. Was wondering what notable ...
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Need help with my Rye Sourdough starter

I’ve been working on growing a sourdough culture from scratch for almost 4 weeks now. I have looked into multiple websites including this one for troubleshooting advice and have tried different things ...
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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 ...
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Sour dough hard then sticky

I was making my usual sourdough recipe and the dough was unusually hard at first. Everything was okay and I started working it and put it in the fridge to continue working it the next day, but now it'...
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What exactly happens during the sourdough ripening?

I am following a recipe from the well established Italian Baker Bonci, to make my liquid sourdough starter (with some success too). In his recipe he says to refresh the starter with a 1:1:1 ...