hi all, I'm moving soon and want to take my starter with me... Is it possible to freeze it? If not, can how long can I leave it without having having hole... read more →
Hi Guys,Been reading through your forums and following the excellent beginners guide on the front page... I've now got myself a starter that I've been... read more →
After reading LeadDog's and Davo's posts here, I thought we could have a whole thread to talk about Stiff vs Liquid Starter. Read more read more →
Arg! I started reactivating a dried starter yesterday and put it into my oven with the light turned on and a spatula wedged between the door and the ... read more →
With my present home-made/air-collected sourdough starter I've baked maybe 20 loaves and they have all been scrumptious with most having a great texture an... read more →
This is kind of ridiculous. I made way too much of a firm starter, meaning I added bread flour and water to my regular rye sourdough and I don't have nearl... read more →
Does anybody have experience in overseas travel and transporting starter? We've been living in Guantanamo Bay, Cuba for the past year and will be ret... read more →
Where do you keep your starter, in the fridge or at room temperature and why?
Lisette read more →
I'm aware that it's possible to dry starter and restore it to life months later by adding water.I've got two great active starters going now after an intia... read more →
I'm new to this forum. My name is Beka, I'm 15 and I'm mostly a cake decorator but now I'm starting to bake bread too. I found this... read more →
hi all,Read more read more →
I just read through, making a starter and realised after day 2 I forgot and used tap water. Our water is poor quality with a lot of water from the mines be... read more →
I was glad I found this site as I had just started my sourdough baking again and still am full of questions.
Posted a few on the site but why does n... read more →
I convinced a lot of my friends to convert their stiff sourdoughs from solid to semi-liquid form because of the ease of use, but now many of them are c... read more →
friday I began a new starter using a lot of flours: soft, wholemeal and hard wheat, rye and spelt, plus a touch of yogurth and sugar. I refreshed it wi... read more →
Yes, I did want your attention, if only to praise the generosity of spirit & knowledge i have received from the bakers on this site.Read more read more →
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