If your starter has been refrigerated for longer than 3 to 4 days, you should feed the starter when you remove it from the fridge, then leave it at room temperature for 4 hours and feed it again.
Once the dough has rested, add the sourdough starter to the bowl and mix on low speed for 10 minutes, or until the dough begins to come away from the sides of the bowl. Add the salt and increase ...
The process of making sourdough bread begins with a sourdough starter. These starters are created when microbes – communities of bacteria and yeast – stabilize in a flour and water mixture. Known as a ...
Researchers explore how acetic acid bacteria shapes emergent properties of sourdough, with implications across complex microbial systems. When millions of people went into lockdown during the ...