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 →
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 →
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 →
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 →
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 →
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 →
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 →
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