Undoubtedly one of the most common sourdough starter mistakes, and bread errors in general, is not understanding hydration. If you want to make a sourdough starter, you first need to understand ...

Higher hydration levels create more open crumb structure and thinner, crisper crust. Recipes usually call for 65% to 100% hydration levels, depending on the type of flour. Take advantage of an ...

Sourhouse’s Goldie sourdough starter warmer gives me tangy loaves with envy-inducing crumbs, ... while my dad measured hydration levels and doted on his bubbling starter like it was the family pet.

To build a starter, mix equal parts flour and water and let it sit on the counter for a day. Every 24 hours, feed the starter first by discarding all but about a quarter of what you start with ...

In 2019, everyone I knew was avoiding gluten. In 2020, everyone I know is making sourdough bread. My Instagram feed is cluttered with people showing off their burbling starters, the open crumb of ...

Sourdough starter is full of probiotics, ... "They help normalize the skin's microbiome, reduce inflammation, improve skin barrier function, and can increase skin hydration." ...

When it comes to sourdough starter, old doesn't mean bad. It's actually quite the opposite. Many bakeries around the country boast about their old starters used in recipes.