Starters & Levains

Hydration !!!!

by cajun_1
3
comments

Is there an easy way to figure this hydration stuff?    I made a stiff starter using my 100% starter (10g starter-10g water-20g a/p flour) I... read more →

commented on 3 years ago
3
comments

Hello! My family has kept a sourdough starter for many years active (more than ten). We cook sourdough bread every 2 days. However, recently i heard from a... read more →

commented on 3 years ago
7
comments

 My six-year-old daughter takes a probiotic supplement called Primal Defense (purchased at heal... read more →

commented on 3 years ago
1
comment

Hi, I have finally started to try to make a starter. On day 3 my starter was very active already. However on day 4 I used self-raising flour by mistake. It... read more →

commented on 3 years ago
2
comments

I recently converted my storage starter to 50% hydration to see if I could get a more sour flavor.  Not sure how I should apply this to my reciepes. I... read more →

commented on 3 years ago
8
comments

Hi all,I was sick last night and all I could think about was what would happen to my starter if I am too unwell to feed it!!I would like to freeze a portio... read more →

commented on 3 years ago

Starter Status

by enderwiggen
5
comments

 I am forming a new starter from scratch and I'm puzzled as to what stage it is in to be quite honest. I started with a combination of 25g organic all... read more →

commented on 3 years ago

My starter has failed?

by Prdbrissy
7
comments

G'day all I'm new to sourdough and need help. I think my 4 day old Starter has failed. Day one all looked good. Day two all looked good. Day three the s... read more →

commented on 3 years ago

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 3 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 3 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 3 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