Wild yeast culture (aka levain) VS biga and poolish starters

Hi, guys!
Has anyone tried all these variations of sourdough? What are your thoughts about the quality and taste of a dough made this way?
I was cultivating my wild yeast culture for a week and tod... (more)

Giorgio O.
posted over 1 year ago

Over-fermented starter?

I've been making my master dough with poolish these past weeks with good results. And I often use sourdough starter (100% hydration) as well with similar results. But the thing with using sourdough s... (more)

Yoppi Tan
posted over 3 years ago

We built our own cob/pizza oven in the back yard. I prefer using sourdough yeast only anyone doing that too? Home made cheese & Pestos

Here is my bog post about the oven:

Pam Kellstrom
posted almost 4 years ago

E-Z Focaccia Sourdough “Granma” Pizza Focaccia

Used Camaldoli sourdough starter in this recipe, it's a lot like Tony's Sicilian dough only wetter. I've learned so much from the book!
Here's the post from my blog http://pamstacticalkitchen.... (more)

Pam Kellstrom
posted over 3 years ago

Any recipe for sourdough crust?

Hi Guys,

I am looking for some sourdough crust's recipe. I have my sourdough and when baking bread I use 150 grams sourdough starter per 750 grams of flour and 500 ml of water and it works perfect... (more)

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Aleksander J.
posted over 1 year ago