Starters & Levains

Doubting a starter

by ReyKey
11
comments

 Hi to everybody i just found this community and i think it's amazing. I'm just growing my live starter since around 15 -20 days and i think it has be... read more →

commented on 2 years ago
7
comments

I am about to embark on making my first gluten free sourdough bread.  The Brown Rice Starter recipe that I'm using calls for water Kefir.  The wa... read more →

commented on 2 years ago
8
comments

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 →

commented on 2 years ago

Hyperactive Starter

by paulldjones
5
comments

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 →

commented on 3 years ago
2
comments

 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 →

commented on 3 years ago
7
comments

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 →

commented on 3 years ago

Another Oblig. First Starter Help

by vegetariancannibal
5
comments

 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 →

commented on 3 years ago

I killed it

by skimferella
4
comments

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 →

commented on 3 years ago
6
comments

 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 →

commented on 3 years ago

is this alright?

by vitalgirl
5
comments

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 →

commented on 3 years ago
0
comments

 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 →

posted 3 years ago
0
comments

 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 →

posted 3 years ago
12
comments

 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 →

commented on 3 years ago
21
comments

 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 →

commented on 3 years ago
27
comments

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 →

commented on 3 years ago
3
comments

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 →

commented on 3 years ago