Starters & Levains

going away

by rudehamster
4
comments

The quasi-starter has now gone, and I've managed to find unbleached flour (yipppeee!) so I've started to follow the instructions on making my own starter. ... read more →

commented on 4 years ago
5
comments

Hi there. I have finally got round to making my first sourdough starter.  I'm using the recipe from the 'Moro' cook book....Flour, Water and red ... read more →

commented on 4 years ago
4
comments

 Hello everyone,Read more read more →

commented on 4 years ago

starter recipe

by mondomama
7
comments

 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
comment

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
comments

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
1
comment

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
comments

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
comments

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
comments

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
4
comments

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
comments

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
comments

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
comments

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
1
comment

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
comments

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

commented on 5 years ago