Ask a dozen bakers how they look after their sourdough starter (or leaven), you'll probably get a baker's dozen replies. Everyone starts by avidly following guides to get started - Dan Lepard's method in his excellent The Handmade Loaf is how I started mine, several years ago now.
After a little while, and probably with too much confidence and too little experience with a healthy touch of ... Read more...
Sekowa Baking Ferment can be used to make a batch of starter which will keep in your fridge for a couple of months, to be used up as you make bread. This is how you go about it.Stage 1
Using a large (2-3 litre) bowl, add the Sekowa Special Baking Ferment granules to the water and stir, ensuring there are no lumps.
Mix in the wholemeal and white flour to form a slack dough using your trusty dough... Read more...
Ask a dozen bakers how they look after their sourdough starter (or leaven), you'll probably get a baker's dozen replies. Everyone starts by avidly following guides to get started - Dan Lepard's method in his excellent The Handmade Loaf is how I started mine, several years ago now.
After a little while, and probably with too much confidence and too little experience with a healthy touch of ... Read more...
Sekowa Baking Ferment can be used to make a batch of starter which will keep in your fridge for a couple of months, to be used up as you make bread. This is how you go about it.Stage 1
Using a large (2-3 litre) bowl, add the Sekowa Special Baking Ferment granules to the water and stir, ensuring there are no lumps.
Mix in the wholemeal and white flour to form a slack dough using your trusty dough... Read more...
