Starters & Levains

4
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 Hello everyone,Read more read more →

commented on 4 years ago

starter recipe

by mondomama
7
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 Hi all,I have borrowed Dan Lepard's 'The handmade loaf' from the library and am on day 3 of his starter recipe. The initial mix of 150g water + 2 tsp... read more →

commented on 4 years ago
1
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I have a gluten sensitivity:Can starters be cultured (once started with wheat) with grain flour other than barley, rye, oats, or wheat?  How does a st... read more →

commented on 4 years ago

Sad Starter

by Mrs. Geddy Lee
5
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Hello All. I have a sad batch of starter- actually I have two. Both attempts were started with AP and pineapple. They've been fed nothing but AP and p... read more →

commented on 4 years ago
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I have a grand rye starter, coming from persimmons. Had it about a year. Always added rye flour.Can I change - should I change - and add unbleached fl... read more →

commented on 4 years ago
84
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these are off my camera phone, but you can make out where it is. read more →

commented on 4 years ago

Freezing Starter?

by surfingyogini
3
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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 →

commented on 4 years ago

Super Active Starter

by Techinica
6
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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 →

commented on 4 years ago
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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 →

updated 4 years ago
3
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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 →

commented on 4 years ago
15
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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 →

commented on 4 years ago
3
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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 →

commented on 4 years ago

Transporting starter

by CathyJane
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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 →

commented on 4 years ago
4
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Where do you keep your starter, in the fridge or at room temperature and why?   Lisette read more →

commented on 4 years ago

drying starter

by rossnroller
8
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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 →

commented on 4 years ago
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Hi, 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 →

commented on 4 years ago