Starters & Levains

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
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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
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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
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 Read more read more →

commented on 1 year ago

Starter Texture

by bandicoot77
4
comments

 Read more read more →

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
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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
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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 2 years ago
7
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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 2 years ago

Starter Trouble!

by 20glen11
2
comments

Can anyone advise me as to the smell of my starter?I had a very successful starter a few months back which I had been using for a year but unfortunately it... read more →

commented on 2 years ago
0
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If you have a sourdough starter to share with others, check out the first ever world wide SOURDOUGH ... read more →

posted 2 years ago
10
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..perhaps all this time alone with only a baby and starter for company but I have an overwhelming desire to name my rye starter 'Bettina'! Why this... read more →

commented on 2 years ago