tag:blogger.com,1999:blog-856735111821561743.post3164164614855506745..comments2023-07-21T09:17:42.059-04:00Comments on Wild Honey: Our Daily BreadDeborahhttp://www.blogger.com/profile/07490192761943218175noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-856735111821561743.post-29398591709869001222008-11-11T12:31:00.000-05:002008-11-11T12:31:00.000-05:00Anonymous: Absolutely! I've doubled, tripled, eve...Anonymous: Absolutely! I've doubled, tripled, even quintupled this recipe before with great results.<BR/>Julie: I learned most everything I know about sourdough starters from the Sourdough Home page: http://www.sourdoughhome.com/starterprimer.html - it's a great resource that got me started. In my experience, I generally just feed the starter with equal weights flour and water, then let it double in size at least once before using it. If it's been in the refrigerator for more than three days, it's good to feed it at least four hours before using it. If it looks sick, I feed it twice a day until it's healthy again.<BR/>I'll keep an eye out for tutorials on keeping starters happy - and might write one of my own one day.Deborahhttps://www.blogger.com/profile/07490192761943218175noreply@blogger.comtag:blogger.com,1999:blog-856735111821561743.post-65874054729538471612008-10-31T09:13:00.000-04:002008-10-31T09:13:00.000-04:00Can you double this recipe? Is that something you...Can you double this recipe? Is that something you've tried. I would like to make a bunch of bread at once instead of just one loaf at a time.<BR/>thanks.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-856735111821561743.post-60438043942297277222008-10-10T10:03:00.000-04:002008-10-10T10:03:00.000-04:00Deborah, thank you for telling me about where to g...Deborah, thank you for telling me about where to get the sourdough starter. Mine just came yesterday. I have the sheet on how to activate the dry starter, but need someone to give me a tutorial in keeping the starter healthy and happy. If you have the time, I would greatly appreciate this. I have the hard white wheat too.Remember the Alamodehttps://www.blogger.com/profile/11175082969754328701noreply@blogger.comtag:blogger.com,1999:blog-856735111821561743.post-40131563472220626502008-09-21T16:43:00.000-04:002008-09-21T16:43:00.000-04:00I got my starter culture from Carl Griffith's webs...I got my starter culture from Carl Griffith's website for free (the cost of a self-addressed stamped envelope) and have been feeding it with equal weights flour and water for over a year. It depends on what kind of wheat I have on hand, but hard white is my favorite. I always keep it at 100% hydration.Deborahhttps://www.blogger.com/profile/07490192761943218175noreply@blogger.comtag:blogger.com,1999:blog-856735111821561743.post-86848944673443872972008-09-16T20:57:00.000-04:002008-09-16T20:57:00.000-04:00on day one, what is the starter that you use to st...on day one, what is the starter that you use to start the biga? thanks!Remember the Alamodehttps://www.blogger.com/profile/11175082969754328701noreply@blogger.comtag:blogger.com,1999:blog-856735111821561743.post-32694090202473106022008-09-09T13:58:00.000-04:002008-09-09T13:58:00.000-04:00Nice post! There is a lot of good information her...Nice post! There is a lot of good information here and I really like the way you shape your rolls. Thanks for sharing!Lisahttps://www.blogger.com/profile/02847319383348999446noreply@blogger.com