Posts by cyberfish

I've seen different instructions for refreshing barm and was wondering if someone could clarify how to decide which is best. Peter Reinhart indicates that you double or quadruple the starter every 3 days or so, or every 1-2 days if you...

Thanks, Kyle. I HAVE been baking, just not sourdough! (last weekend I made two batches of the French bread from Baking with Julia, the French bread made from pate fermente in Bread baker's apprentice, and the pane siciliano; I feel I'm...

I need more help! I decided to do an experiment, following the Bread Baker's apprentice sourdough starter recipe but substituting the water with tea, juice, or distilled water for the first two days. Here is what happened: day 1:...

My original starter is definitely dead, but interesting. It is bubbly and smells sour, but kind of like yogurt or cheese. Not moldy. I started another batch. I didn't have pineapple juice, so just mixed rye flour and water and 24 hours...

Thank you both for your responses! Now my starter is doing nothing, so maybe I'll start over.

It almost doubled in volume 24 hours after I mixed the rye and water. I don't remember the name of the brand, but it was an organic packaged brand I picked up at Whole Foods. I mixed the entire rye-water batter with more bread flour...

Hello. I am a budding amateur baker. I am currently obsessed with trying to make bread and hopefully will be able to pick everyone's brains on this subject. I've already learned a lot from reading the postings. I'll welcome any advice...

I am trying to make sourdough starter for the first time. I am using the recipe from Peter Reinhart's Bread Baking Apprentice. The instructions call for starting with rye flour and water, then refreshing with wheat flour and water every...