The amount of sourdough starter in a recipe can vary significantly because different bakers prioritize different aspects of the dough and fermentation process. Heres a breakdown of the main factors influencing this variation: Less Starter (e.g.
Sourdough bannetons, or proofing baskets, are excellent for proofing dough because they are designed to encourage airflow and manage moisture during the fermentation process.
Do you love preserving food? Do you have volunteer spirit? Do you like to teach and share your knowledge and skills with others? Do you enjoy working as a team with other like-minded food persevering enthusiasts? We are no longer accepting applications for the 2026 training.
Seguridad Alimenticia (Food Safety) Image by Waldkunst from Pixabay Almacenamiento Seguro de Alimentos: El Refrigerador y el Congelador - MF3130S Extensin de la Universidad Estatal de Kansas Safe Food Storage: The Refrigerator and Freezer - MF3130 Kansas State University Extension Image by Devon Bre...
Fill out the form below and a UCCE Master Food Preserver will get back to you. Please keep in mind that some questions require an actual conversation so please include your phone number.
The Master Food Preserver (MFP) program is a public service community outreach providing up-to-date information on food safety and preservation. A Master Food Preserver is a volunteer who is formally educated in food preservation/food safety and is certified by a university cooperative extension.
