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I am going to be making four loafs of sourdough bread using white bread flour and 20% einkorn, spelt, rye or whole wheat. This will be testing to determine if I like any or them....

To soften the crust I modified my receipt for a 70% hydration loaf to include 25g of olive oil. My next loaf will be a slightly higher hydration.

My elevation is 5000 feet. I use an inexpensive...

Baked a loaf of sourdough today. I have been making boule shaped loafs and baking in a cast iron Dutch oven. This time I made a batard shaped loaf and baked it under an enameled roaster. The crust...

Great job, looks great.

We all have our failures. The only thing that really matters is does it taste good and did you learn anything.

Not bread but the crust was made from sourdough starter. The crust was nice and crunchy. This shows promise
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Christan you can make your own starter this way. https://www.kingarthurbaking.com/recipes/sourdough-starter-recipe
or you could obtain dried starter and revive it like this....

Lets us know the results. Might want to try the cinnamon raisin.

I have heard it both ways. The starters that i have going still seem, to have their own distinct flavors, but it's only been about 10 months.

What adjustments do you make?

I have seen suggestions to change the amount of flour. That doesn't make sense with the higher hydration rates used in sourdough.

Increase baking temperature. I am...

I love my sourdough pancakes and they freeze pretty well.

Nice looking loafs

Baked this loaf Saturday.
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I am not satisfied with the oven spring. Hopefully more attention to shaping will help in the future. The taste is excellent. I used my home made sour starter but...

Google "Stencil Sourdough bread" for lots of hits or go to https://www.kingarthurflour.com/blog/2016/08/10/artisan-bread-stenciling

Looks good. How does it taste compared to the starter you originally used?

This site has done some comparison baking of various starters. This link is the end of series talking about the various starter. Go in about 6 minutes for the...

Interesting that it has developed so quickly.Will it mature over the next few days? Good luck with the project.

I started making sourdough again in April. I put raiins in water and let them ferment until the all floated. Added flour and water to feed it. I have made several batches of bread and the starter has...

There is a difference in taste between starters. I will post a couple of pictures tomorrow showing my sour and raisin dough starters. I also have a dried starter coming form Ischia Italy should be...

My backup method. I have not tried to revive it yet.
https://www.kingarthurflour.com/blog/2015/05/01/putting-sourdough-starter-hold

Answering my own question. "There is a well-known myth that moving a culture from one location to another will result in its becoming contaminated by the local organisms. That is absolute nonsense...

Starters from another era or culture
If have a starter and feed it King Arthur flour and then buy an Italian starter and feed it King Arthur flour won't the two starters become the same over time?

Haven't made bread in ove 10 years, until yesterday. I used white unbleached flour, Red Mill whole wheat flour, garlic and rosemary and a starter made from raisins. Tastes good but didn't knead it...