Hello Debbie,
We hope you can make a great starter culture with our instructions:
www.weekendbakery.com/posts...asy-steps/

Enjoy your baking and sharing with your grandson.

This warms my heart, thank you very much for posting this! Happy baking!

Greets,
Wouter

Yes indeed, crazy isn’t it! I need to move to Sweden 🙂 I bet the bread is much better than here in Belgium! Actually, there’s a short section about this in my book.

Hello Agnes,
Makes you feel better about the world and people already. Thank you for sharing this Agnes. Wonder if this is the only one in the world or if there are more?!

Greetings,
Ed & Marieke
WKB

Wonderful to read your comment on your sourdough baking journey Kati.
Enjoy your bread with family and friends!

Greetings,
Ed & Marieke
WKB

After nine seriously good Farmer’s loaves I owe a big thank you to two people: to Wouter, who took the trouble of sharing his knowledge on the net and to my dear Dutch friend, Henriette, who set me on the ‘sourdough path’ years ago, never gave up on me and sent me the link. I now find joy in baking and the family are delighted! THANK YOU!
Kati
from Budapest

Google translate does a good job with your website. I’d imagine that machine translation as a first pass would reduce the initial workload to translate your book. Looking forward to trying the Farmer’s bread. The preferment is almost done

Hi Maree,
Unfortunately, not at the moment, no. It was difficult for me to decide to write it in Dutch, but as it is my mother language, I find it easier to express myself in. However, if the book has success in the Dutch speaking countries, I am more than willing to translate it. Of course, that also takes a lot of work, so I could not say if or when it will be published in English…

We love this picture of sourdough abundance too!

Thanks Laura! I had to take the shot a couple of times because of the light settings. That meant feeding the starter again, and waiting until it burst out of the jar, again… It was a lovely day, watching bubbles appear and taking a photo at the right moment!

No worries! Maybe your flour did not readily absorb as much water as mine does. Simply reduce the water percentage – 65% is a safe start. You can work your way up if you want to. Or not. In my view, the dough should still be easily workable – although everyone these days loves pushing the water content to the limit. That was not my intention with this recipe, so again: feel free to reduce! Good luck!