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

dough sit a little longer. Sourdough is an art, not a science. If this is your first time using sourdough, which seems to be the case, I highly recommend finding someone versed in its use, and learn … some tips from them. My bread "recipe" is more like a suggestion, but I change it every time based on how my sourdough seems to be doing. Humidity, activity, and flour type are all factors that can …
answered Feb 16 '17 by BlackThorn
One thing I have done frequently is dry out and crumble a sandwich bag size of sourdough starter to ease in its transport or gifting. It usually takes about a day to revive it and it retains most of … sure how long it will remain potent in the dried-out form. Like you said, sourdough is different from active yeast, and if you want sourdough-like results, you will need to follow the feeding/caring rituals. They exist because they are the best known ways of utilizing sourdough. …
answered Jul 14 '17 by BlackThorn
What you are doing essentially allows the bread to rise a little more before the crust toughens. It will leave you with a lighter, fluffier loaf with smaller air pockets and a softer crust. I have nev …
answered Jul 14 '17 by BlackThorn