This was the simplest of starters: unbleached white flour, a little wheat flour, cumin and water. I'd used and used it, nurtured it for months.&... read more →
I am at day 4 of beginning my starter and by the end of each 24 hr period it appears to have a faint pinky colour to it. Is this OK, or should I toss ... read more →
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 →
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 →
Hello everyone,Read more read more →
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 →
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 →
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 →
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 →
these are off my camera phone, but you can make out where it is. read more →
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 →
Or Sign up with us.
by Graham, Maedi & You!
103 people online - 25,022 posts and counting!
© 2014 Artisan Baker