Homemade sourdough. Freshly sliced and on cooling racks. Wife can never wait for a loaf to cool so it's sliced warm and left to cool I'm slices. Just so she can have a warm slice with Kerry Gold butter!
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What problem are you having? Does it just fail to rise? Does it rise and then fall? Does it get moldy? Sadly there are so many things that can go wrong with the starter when you are first learning that I or Ruger's wife would probably need more information to guide you. But once you figure it out it's not bad at all.I've tried and tried and tried to make a starter for sourdough but have failed every single time. I've watched many many videos and read multiple blogs on it...
Any tips?