FAQ

WHAT IS BAKER’S PERCENTAGE?

Baker's percentages (or baker's math) is a way of expressing the ratio of ingredients in bread making — including sourdough — based on the total weight of flour, which is...

WHAT IS BAKER’S PERCENTAGE?

Baker's percentages (or baker's math) is a way of expressing the ratio of ingredients in bread making — including sourdough — based on the total weight of flour, which is...

GLUTEN-FREE SUPPORT & FAQ's

GLUTEN-FREE SUPPORT & FAQ's

Gluten-Free Starter and Sourdough FAQ's 1. My starter flakes were rehydrated 24 hours ago, but there are no bubbles or signs of activity.  First, double-check that you followed the starter...

GLUTEN-FREE SUPPORT & FAQ's

Gluten-Free Starter and Sourdough FAQ's 1. My starter flakes were rehydrated 24 hours ago, but there are no bubbles or signs of activity.  First, double-check that you followed the starter...

WHEAT-BASED SUPPORT & FAQ's

WHEAT-BASED SUPPORT & FAQ's

Wheat-Based Starter and Sourdough FAQs 1. My starter flakes were rehydrated 24 hours ago, but there are no bubbles or signs of activity.  First, double-check that you followed the starter...

WHEAT-BASED SUPPORT & FAQ's

Wheat-Based Starter and Sourdough FAQs 1. My starter flakes were rehydrated 24 hours ago, but there are no bubbles or signs of activity.  First, double-check that you followed the starter...