Starters & Levains

organic grape starter

by Jerry Hughes
6
comments

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 3 years ago

What happend?

by alexandrut03
2
comments

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 3 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 3 years ago

White+rye starter question

by alexandrut03
2
comments

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 3 years ago
1
comment

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 3 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 3 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 3 years ago

My young starter

by alexandrut03
1
comment

 Well, i've started a new .. .STARTER! I just love 'his' (yep, i treat it like a person, i just love it!) development stage.We are in the 6th day, and... read more →

commented on 3 years ago

Starter advice?

by shane.d.ulrich
8
comments

 I started my first ever sourdough starter two days ago and another last evening.  On the first, I cheated a little and added a tiny bit of comme... read more →

commented on 3 years ago
1
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Im looking to try some different starters from different areas. I currently have a 5 year old white, a whole wheat, plus a Thomas Jefferson wheat that i ma... read more →

commented on 3 years ago
10
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Hi all,  This is my onion sourdough bread.   All the baking procedures were good... read more →

commented on 4 years ago
2
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I've been baking pretty much the same style of bread for 18 months now. Early on I split the starters into three separate strains, and I use them alterna... read more →

commented on 4 years ago
0
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Wonder if anybody can help.  Lately, when I make my final levain for a bake, it's still peaking after 24 hours  It just won't go done.  I do... read more →

posted 4 years ago
2
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I have a very happy starter, which I keep at a fairly low hydration and use more-or-less daily for my go-to recipe.  No problem there.But I'd like to ... read more →

commented on 4 years ago
4
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I had a starter I had babied and used for about a year. Life happened and I starved it in the back of the fridge for about 6 months. Took it out, fed it, a... read more →

commented on 4 years ago
0
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What is the best temp to do a culture proof, time to let it proof? Also, shold I use it at the peak of it's bubbly activity, or wait til the culture p... read more →

posted 4 years ago