Author: Darryl Alder

The blog post discusses the basics of sourdough starter care and feeding. It explains the different types of preferments, including biga, poolish, and levain, and how they relate to sourdough starters. The post provides detailed instructions on how to activate and maintain a sourdough starter, both dry and wet. It also covers the importance of feeding the starter regularly and how to store it in the fridge or freezer. Additionally, the post discusses the concept of using “old dough” or Pâte Fermentée to leaven bread.