Starters & Levains

1
comment

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 4 years ago
10
comments

Hi all,  This is my onion sourdough bread.   All the baking procedures were good... read more →

commented on 4 years ago
2
comments

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
comments

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
comments

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
comments

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
comments

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
5
comments

 Hi all, Thanks to many helps from people here, I got new starter which see... read more →

commented on 4 years ago
10
comments

1)  I see lots of people promoting Sourdough International's dry cultures (sourdo.com) on the Internet; has anyone had any negative experiences w... read more →

commented on 4 years ago
3
comments

 I have just started with making sourdough although I have been baking for a few years.My starter is 100% Organic Rye with 150% hydration.  I'm t... read more →

commented on 4 years ago
3
comments

 My starter is currently 2 weeks old after today and I'm still unsure on its progress. I have b... read more →

commented on 4 years ago

Throw it out??:(

by Goodbread
1
comment

My sourdough starter is 2+ weeks old.  Everything has been going beautifully and I've cooked with it daily for about 12 days now .  It is stored ... read more →

commented on 4 years ago
2
comments

Hi, I'm ken [ ĸen if the software recognises it, but I'm not holding out much hope of that ].  I've been making sourdoughs for a few years - initiall... read more →

commented on 4 years ago

Starter Blowout

by BackyardPermaculture
7
comments

 I'm preparing to bake my first sourdough this week; have been building a starter along the lin... read more →

commented on 4 years ago
1
comment

hello...i'm new to this website, and am so excited to learn more.....i was reading the book 'bread of three rivers' by sara mansfield taber, and it talks a... read more →

commented on 4 years ago
2
comments

I used to feed my starter every day and leave it out of the fridge but since I bake only once a week I think I'd better put it in the fridge.Is it ok if I ... read more →

commented on 4 years ago