As I’ve mentioned many times in my blog, I love making sourdough. I’m slowly gathering enough posts on the topic to warrant an archive so anyone wanting recipes, info and starter information can find them all here.
In which I detail how to “catch” a starter, and how to keep one alive and healthy once you’ve got one.
The fourth “experiment” and I finally decided to post a recipe that seems to be working for me.
Not having time to go through all the builds and all the long rises, I decide to spike the final dough with commercial yeast. Recipe alterations included.
Finally getting some height with my loaves.
I try some changes to try to increase the final rise.
I revive my starter and make two delicious but flat loaves.
– the rec.food.sourdough newsgroup archive