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Anne

Tuesday 6th of April 2021

Looks good. I’ll try this recipe soon

Chris Lara minardi

Monday 1st of March 2021

Hi Shay, I made your sour dough bread. The first was picture perfect. For some reason, I could never do it again. I switched flours and have never been able to do it. I have some starter but it does not seem active enough. There are bubbles but it does not double. I think I mixing up making the original starter, active and thriving starter and feeding it, and then the starter with additional flour to make a bread.

It was stressful to me and my subsequent breads have been hard and haven't risen much.

My goal is to make a loaf or two each week.

Currently I need to get my starter active. I am using Bobs Red Mill all purpose. I was using Namaste gf for all baking and brown rice. I am wasting so much just trying to get this starter ready.

Next, once I get your input on if my feeding flour is ok, I am confused on the discard. I watched your video and I get it but everyone who is an "expert" have these huge jars full of fluffy starter to make bread at any moment. If I follow your recipe, I will only have 25g...that should double but you call for 300 g to make a loaf so I don't understand how I get there.

I'm sorry. I'm really trying to follow your instructions. Thank you!!

c

Tuesday 5th of January 2021

there is no index. am i missing something? I don't even see a search button

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