- Joined
- Jul 29, 2014
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Hi everyone.
I'd love to get some hints and tips on getting a good sourdough starter going. I've tried twice now and both have failed, and I'm not sure where I am going wrong.
Is there any specific type flour that makes for a better starter than others? Should I be using filtered water? And, in some sourdough starter recipes, I've seen the addition of grated apple, dried raisins and even fruit juice. Are any of these things really necessary, or should I just stick to flour and water?
Could anyone help please?
I'd love to get some hints and tips on getting a good sourdough starter going. I've tried twice now and both have failed, and I'm not sure where I am going wrong.
Is there any specific type flour that makes for a better starter than others? Should I be using filtered water? And, in some sourdough starter recipes, I've seen the addition of grated apple, dried raisins and even fruit juice. Are any of these things really necessary, or should I just stick to flour and water?
Could anyone help please?