Starters & Levains

6
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Hi all. I've been using a sourdough recipe that's fairly simple to follow: 50 g flour, 50 g water. The first feeding, I just added more, but ever... read more →

commented on 4 years ago

preferment

by cabby_john
4
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If I have a good, active starter, why do I need a preferment to start my bread dough, the formula say, - take 50g starter, add 100g flour and 100g water,... read more →

commented on 4 years ago

Whole wheat vs. white?

by Oc.Dough.Pie
10
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 A majority of the sourdough recipes I stumble across deal with starters raised on white flour or a combo of white and rye flour. Call me a snob, but ... read more →

commented on 4 years ago
3
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I just made my first sourdough starter a few days ago. I was using it today and it states to refresh it after using it. So, the recipe I had said... read more →

commented on 4 years ago
2
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commented on 4 years ago

Shared Starter

by TnBob
1
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Merry Christmas everyone, I am in need of an energetic starter if anyone has one that they are willing to share.  I am starting a new rye st... read more →

commented on 4 years ago
2
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Hello everyone.I am hoping someone out there can help me with a couple of questions I have with managing my starter.Finally, after 2 months (I&nb... read more →

updated 4 years ago
12
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 So I have a nice vigorous culture, that I keep in the refrigerator and take out every few days, double with equal weight of whole wheat and water, pu... read more →

commented on 4 years ago
2
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Thought some of you might be interested in a few shots I took at work of our levain-process breads. Nothing fancy, just pictures.I wasn't sure how to post ... read more →

commented on 4 years ago

organic grape starter

by Jerry Hughes
6
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Last summer I made to starters from organic grapes. I read about this in a book by Nancy silvermann.the first was made from Spanish grapes: about twp ... read more →

commented on 4 years ago

What happend?

by alexandrut03
2
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Well, i was feeding my starter twice a day, 24 h interval. It was very active, - double in ~6 h - (feeding method : throw most, 100 water 100 flour). ... read more →

commented on 4 years ago
6
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We are about to go on a two week holiday and I will put my starter in the fridge. Will it survive this long and do I have to do anything special to refresh... read more →

commented on 4 years ago

White+rye starter question

by alexandrut03
2
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Back again with a question.I have 2 white + rye starters. One 70% w, 30% r and the other 75% w, 25% r (fed 15 rye, 45 white), 100% hydration both.Beca... read more →

commented on 4 years ago
1
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Hi All -I apologise in advance for using this forum as a shortcut ...I live in Thailand with an average temperatur of 30 C. with some cooler and some hotte... read more →

commented on 4 years ago
6
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 My understanding is that a liquid culture is faster than a stiff one in developing phase but both starters get same sourness and flavour at... read more →

commented on 4 years ago

Is it an active starter?

by alexandrut03
12
comments

 Well, hello all! This is my first post here!  I've been searching on this forum for some clues to see if my starter is active enough, ... read more →

commented on 4 years ago