Starters & Levains

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I do not measure. I go on vacation. Here's how I started and now maintain my happy, healthy, bub... read more →

commented on 1 year ago
1
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Hi guys,Read more read more →

commented on 1 year ago
1
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Hi everyone, my name is Jon and I am new to baking sourdough bread. Ok, so, the last couple of weeks I have been getting cracking results, big rise, big ho... read more →

commented on 1 year ago

starter

by MsConstantia
4
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Hi thereI've been baking sourdough bread ofr over a year now using some starter a friend gave me and the Tartine method. I keep my starter in the fridg... read more →

commented on 1 year ago
3
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Never made sense to me, why throw away and also why add water instead of just flour? read more →

commented on 1 year ago
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I have never measured water or flour and now am wanting to do it right :)  My starter is many years old and has been in frig for probably a year. &nbs... read more →

commented on 1 year ago
3
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I am just trying to get started with my starter for the first time, but after feeding, the starter o... read more →

commented on 1 year ago
4
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I am preparing a sourdough culture (Servant (I work at a gov org) here at work to encourage people into this craft.I bought an organic white flour from Woo... read more →

commented on 1 year ago
2
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I've got a starter which has been going pretty well, made a few good loaves with it. Recently it just seems to be less active though.i was thinking abo... read more →

commented on 1 year ago
2
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I am pleased with my sourdough results so far, let me run through what I do before I ask my question so you can see how I will be arriving at my scaling up... read more →

commented on 1 year ago
5
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I have two starters, rye and wheat (white). The rye has been living in the fridge happily for months, the wheat is newer and has been at ambient kitchen te... read more →

commented on 1 year ago

Starter starting again.

by putitupmike
1
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  I don't use my starter all that often,  Me mate an I are older and conscience of both Carbos and calories.  I tossed my old starter be... read more →

commented on 1 year ago

Sourdough Pouch

by elspru
0
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Hi,  I been reading on wikipedia that optimal temperatures for sourdough are 25-30C,however here in Canada we get that maybe a few days a year.  ... read more →

updated 1 year ago
4
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Hi there.Read more read more →

commented on 1 year ago
4
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I dried and ground some of my starter on 25/4 and stored in a sealed kilner jar.  Added 30g water to 30g of the dried starter 2 days ago and have been... read more →

commented on 1 year ago
6
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Hello,  I have a question about the starter ball method...I have some I put in the fridge approximately 5-6 weeks ago and some have gone black on the ... read more →

commented on 1 year ago