Hi,I have just begun a new starter 50g white and 50g wholemeal flour + 100g water. I left it for 3 days and it separated into a liquid at the bo... read more →
HiI have recently moved countries and am finding my starter is now too active. The starter is peaking in under 4 hours here in London(formerly 8-12 ho... read more →
I started my Sour Dough with one .25 oz packet of yeast, 2 cups of flour, and 2 cups of warm water. I got the usual reaction, and let it for a ... read more →
I've been nurturing my first sourdough starter. It's been about six days and I have enjoyed the process of watching it go from a smelly mess into something... read more →
I decided I didn't have much to lose and I'm rather new to baking in general as well as sourdough, but I started a starter sometime about half a week... read more →
I just killed my sourdough starter I had going for almost 4 months. It was getting so good and I was using it several times a week for... read more →
At the moment I have been maintaining 180mg of 100% hydration starter in my fridge and baking a bread at a time a couple times a week using a Levain ... read more →
I started a gluten free sourdough starter a week ago. The flours I used were a mix of millet, maize, chick pea, some rice protein powder (to give it some o... read more →
I have gotten into using two different starters when baking, because each brings different qualities. Initially I used a starter with a long his... read more →
Hello. Post number 2 for me - I posted on a general forum first but this forum is obviously more appropriate.I'm on my first starter. I am keeping it... read more →
I have read hundreds of pages on here in recent days but I'm kind of confused now so I thought I would post. So I started a "mother" follow... read more →
Hi everyone,I have found (as probably most of you have too) that discarding a half of the starter when feeding is really necessary for building-up&nbs... read more →
Two nights ago I pulled my starter out of the fridge to see if it was worth using. It had been about 6 months since my last bake, and other than a little g... read more →
Well, I finally have put this slab duplex to good use. Apparently the musty smell leads to REALLY good sourdough!!!! Read more read more →
I have a white sourdough starter that was fed a constant supply of Anchor Lighthouse bread flour (Australian) and it was very active. As that flour was onl... read more →
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