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DAY 4: By now, the starter should be looking very bubbly with large and small bubbles, and it will have doubled in volume. If you stir the starter, it will feel looser than yesterday and honeycombed with bubbles. It should also be smelling quite sour and pungent. (My starter looks smaller in volume because it rose and fell during the night.)

How To Make Your Own Sourdough Starter

DAY 4: By now, the starter should be looking very bubbly with large and small bubbles, and it will have doubled in volume. If you stir the starter, it will feel looser than yesterday and honeycombed with bubbles. It should also be smelling quite sour and pungent. (My starter looks smaller in volume because it rose and fell during the night.)

Hugh Fearnley-Whittingstall's sourdough loaf

Bread with character: Hugh Fearnley-Whittingstall's recipes for sourdough

How To Make Sourdough Bread — Cooking Lessons from The Kitchn | Kitchn

How To Make Sourdough Bread

How To Make Sourdough Bread — Cooking Lessons from The Kitchn | Kitchn

Blister Crust Glaze for Sourdough Bread | Northwest Sourdough - Sourdough Bread Baking Courses

Blister Crust Glaze for Sourdough Bread | Northwest Sourdough - Sourdough Bread Baking Courses

carrot, apple & yoghurt muffins - Made these this afternoon.  Very easy, yummy and nutritious

carrot, apple & yoghurt muffins - Made these this afternoon. Very easy, yummy and nutritious

A hearty Sourdough bread using Natural Fermentation - No Commercial Yeast.

Country Sourdough Bread

A hearty Sourdough bread using Natural Fermentation - No Commercial Yeast.

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