Starters & Levains

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 5 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

drying starter

by rossnroller
8
comments

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 5 years ago
2
comments

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 5 years ago
6
comments

hi all,Read more read more →

commented on 5 years ago

Oh no tap water

by Cathy
2
comments

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 →

commented on 5 years ago
4
comments

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 →

commented on 5 years ago
2
comments

Hi, 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 →

commented on 5 years ago

Multi-flour starter

by nicodvb
2
comments

Hi, 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 →

commented on 5 years ago

Sourdough surragacy :)

by Annie-Bali
5
comments

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 →

commented on 5 years ago
1
comment

Hi my name is Lisette, I live in the Netherlands and I just joined this group.   Started my first sour dough starter because one of our daughters is o... read more →

commented on 5 years ago
1
comment

In a few weeks we will be in the north of Italy on vacation. I am thinking about starting a starter there. Will this be different from the one I have now i... read more →

commented on 5 years ago
0
comments

Hi , This is a wonderful site and really appreciate all the photos and explanations.So to my questions.I have just come to the end of my 3rd week with... read more →

posted 5 years ago
3
comments

read more →

commented on 5 years ago

Starter/Leaven

by forno
11
comments

Hi guys, long time no speak I have been trying to get a starter going according to Dan Lepards recipe (The Handmade Loaf) I have a concern that it isnt com... read more →

updated 5 years ago
6
comments

Hi everyone - seems to be a bit quiet here so here's a photo of some bread I made last week. [img]http://i103.photobucket.com/albums/m126/Parnie57/DSCN2993... read more →

updated 5 years ago