On these pages you will find Questions and Answers of general interest. If we were a professional sort of webpage, we’d label this FAQs, Frequently Asked Questions. However, because we are primarily a bunch of housewives trading tips and recipes, we can call this section whatever we feel like calling it.
If you bear in mind that the answers to some of these questions are purely my own opinion, and might be at odds with other websites, I’d suggest that you check out some other sources. One very good one, that I consult a lot is The Fresh Loaf or All Recipes
Besides all that, Google is your friend.
Each of the separate articles summarized here are linked to our interactive forums, specifically the "Karen Asks Nosey" category. We invite you to explore, and take advantage of the resources here and on our forum. The Nosey Parker Forum You may also email us, and we will try to find the best answer to your questions. Of course, the way we each waffle about specificities, you might only get our best research, and several different opinions.
When was the last time you met a bunch of housewives who had a settled majority opinion, let alone unanimity?.
You may contact us by sending email to: editor@mysourdough.com
Dear Nosey,
I’ve received your packet of starter in the mail, but I’m confused by the instructions for how to reactivate the dry starter. There seem to be three different methods listed. Which one is the best?
Dear Nosey,
You say your two starters have different flavors: one is tangy and one buttery. Somewhere I read that if you want a tangier sourdough, one should add a bit of vinegar. What do you think?
Dear Nosey,
To knead or not to knead; what is the difference? A friend told me he likes kneaded bread because the texture is chewier, I prefer a softer bread. Is kneading really the difference?
Dear Nosey,
Tell me about the risings. I read that it wasn’t as important for the first rising to have the dough be totally double, but it is for the second? What does the first rising accomplish?
Dear Nosey,
If I have one batch of starter to use, I know I can make one or two loaves of bread, but can I make four? Ten? How does that work?
Dear Nosey,
I made raisin bread last Sunday, and all the raisins were clumped up in the middle. Do you know of a way to distribute them more evenly?
