Hi everybody, I have a good kamut starter 15 days old, I used it few times and it works well. it was 50 % hydration, and I have been feeding it once a day ... read more →
Hi, I wanted to make a kamut starter, so I put 100 g of kamut flour and 50 g water, mixed it and put it into a covered bowl. Every day i stirred the mixtur... read more →
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 →
If I have a good, active starter, why do I need a preferment to start my bread
the formula say, - take 50g starter, add 100g flour and 100g water,... read more →
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 →
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 →
read more →
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 →
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 →
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 →
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 →
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 →
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 →
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 →
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 →
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 →
Or Sign up with us.
by Graham, Maedi & You!
103 people online - 25,428 posts and counting!
© 2015 Artisan Baker