This post on How to Create a Sourdough Starter is brought to you by The Sourdough School. The Sourdough School is dedicated to educating people on the nutrition and digestibility of sourdough. It works alongside The Sourdough Club course and is run by a small team of passionate bakers, scientists, and best-selling author and sourdough teacher Vanessa Kimbell. The Sourdough School is a platform designed
Celebrate National Sourdough Bread Day
Today is traditionally known as April Fool’s Day, but more importantly (to bread bakers at least), it’s National Sourdough Bread Day. National Sourdough Bread Day is a great way to celebrate breads made with ‘wild yeast’. Although most people associate sourdough with the ‘sour’ breads made in San Francisco, sourdough bread doesn’t have to be sour – unless of course, you want it to be.
Activating Sourdough Culture Starter
I wanted to use my apple starter in a special bread recipe, but the starter had been sitting in the refrigerator since the beginning of November. It hadn’t been fed so it was rather acidic. Normally, when I feed my Apple Starter, I pour off part of the hooch (the liquid stuff at the top), stir it down, and discard all but 250 grams. Then
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