Starters & Levains

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 43 weeks 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 43 weeks 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 43 weeks 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 43 weeks ago
4
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Hi there.Read more read more →

commented on 43 weeks 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 43 weeks 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 45 weeks ago
3
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Hi all,I have a query for those who may have answer for me.When i work out my ingredient weights using BP,  do i need to incorporate the flour and wat... read more →

commented on 47 weeks ago

Sourdough starter

by SteveTwigg
19
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I have started my first sourdough starter.  It is bubbling but not a great deal.  I have refreshed it once but it still seems slow.  I have ... read more →

commented on 48 weeks ago
8
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Hi guys, I'm new on here but have been reading many posts find people on here so helpful! What a great site! I'm more or less on the right track I think ... read more →

commented on 48 weeks ago
8
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I recently aquired a white wheat sourdough from 1857. It sits on the counter and I feed it daily with equal volumes of flour and water (following instructi... read more →

commented on 49 weeks ago
6
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Beware, my starter exploded!  I came down stairs this morning to be confronted by a mess.  My Kilner jar had shattered - too much gas!  Fort... read more →

commented on 50 weeks ago
3
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Hi all, I am planning on baking a large batch of bread ( 12 loaves ) in a wood fired oven on Sunday. My formula tells me i need around 2KG of Sourdoug... read more →

commented on 50 weeks ago
6
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After 9 days it is starting to look a little healthier.  Still not doubled in size or got much ... read more →

commented on 51 weeks ago

Picture for Steve Twigg

by CHRISGREEN1066
1
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Hi Steve,When I replied to your earlier post (re starter) it did not give the option of attaching ph... read more →

commented on 51 weeks ago

what now?

by Cookingwithcharl
3
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I have been following the fantastic sourdough starter tutorial on this website and i am currently on day 5 and all is looking on track! there are a few thi... read more →

commented on 51 weeks ago