Starters & Levains

Starter Viability

by shoshanna
3
comments

HiRead more read more →

commented on 1 year ago
12
comments

Hi lovely people, It's a while since I used this site as I've been happily making what I think is great SD for several years now. Recently I moved ... read more →

commented on 1 year ago

Sick Starter?

by shoshanna
15
comments

Hi AllRead more read more →

commented on 1 year ago

Local-Global Sourdough Swap

by Samantha Point
2
comments

I am currently living in Toronto, Canada.In the past, I have dehydrated a Toronto-based sourdough starter (which I believe, when dehydrated in the right wa... read more →

commented on 1 year ago

Starter Update

by bethesdabakers
2
comments

Most times when I log in one of the randon photos that pops up is a starter picture I posted a long ... read more →

commented on 1 year ago
4
comments

Hello. I have a 5 week vacation ahead and was wondering if keeping my starter in the fridge should be enough or if I should get someone to take it out of t... read more →

commented on 1 year ago
5
comments

I just started a new starter trying to follow the recipie by another blogger - sourdom on this forum. I'm in the USA so I had to try to figure out... read more →

commented on 1 year ago

Testing?

by putitupmike
2
comments

Hi.  My starter is about eight months old and frankly not getting any more sour.  Is ther a place where it just stays with the same sourness? Als... read more →

commented on 1 year ago

Tapioca Flour

by VanGirl
2
comments

Does anyone have any experience feeding a starter with Tapioca flour? read more →

commented on 1 year ago
2
comments

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commented on 1 year ago

Starter Texture

by bandicoot77
4
comments

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commented on 1 year ago
3
comments

 I have recently returned from an 8-week visit to the USA.When I did the same trip last year I took some starter with me and used it while I was over ... read more →

commented on 1 year ago
9
comments

Hi everbody, I'm new to the forum and began my sourdough starter 19 days ago, should I give up and start again?  I am using strong white and rye m... read more →

commented on 1 year ago
7
comments

I have cheated a little and started my starter with a little bit of commercial dry yeast. I had some dry yeast from the last batch of bread that I baked. I... read more →

commented on 1 year ago

Starter question

by janisem
2
comments

After making 2 loaves with a rye and white wholemeal starter (30/70 100 % hydration) I want to leave out the rye and just use strong white as the white loa... read more →

commented on 1 year ago
7
comments

Hi, i just received my dry starter from Graham in the post. In the insturctions is tells me to feed the start at least once initially before baking. It pro... read more →

commented on 1 year ago