Starters & Levains

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Hi everybody, I have a one month old kamut  starter 50% hydration. At the moment I stir it twice a day, and every two days I feed it, kkeeping it out ... read more →

commented on 2 years ago
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I recently found out that I am gluten-intolerant. That news came just days after I had developed a successful rye sourdough, but rye is high gluten. The go... read more →

commented on 2 years ago
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Hi I'm new here and very new to sourdough starters. I finally got tired of buying packets of yeast so I decided to try and make a starter myself about a we... read more →

commented on 2 years ago
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I fed my lovely active (6-month old) sourdough starter and then accidentally left it UNCOVERED (at room temperature, about 70 degrees) for about 18 ho... read more →

commented on 2 years ago
23
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 Hi everyone,I'm a newbie in the field of sourdough (making not eating) and I'm wondering what to look out for in a humid and hot climate, Darwin, Aus... read more →

commented on 2 years ago

Combining starters

by sweethearth
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I was feeding my starters and was pouring off some of the two I have going.  I decided to combine them to make sourdough pancakes and the whole t... read more →

commented on 2 years ago

hydration

by Dúnia
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Hi folks, it´s Dúnia again. I was wandering if there something like a table of instructions ... read more →

commented on 2 years ago
11
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Hi all. I have made my own starter and have been using it for about 8 months now. If I feed it on rye it doubles in about 5 hours. If I feed it white flour... read more →

commented on 2 years ago
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HiRead more read more →

commented on 2 years ago
2
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 I just used a technique to make a starter using pineapple juice and bread flower.  After 5 days of small feedings and waiting under the oven lig... read more →

commented on 2 years ago
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 Hello; A simple question/confirmation, must have been asked many times before, I think I did a lousy search. Sorry! :) Read more read more →

commented on 2 years ago
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So I made a rye starter and got an OK loaf of pumpernickel at about the 6th day - it wasn't perfect but that's the subject for another post.  I&n... read more →

commented on 2 years ago

50% hydration

by bobku
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My 50% hydrated starter has been looking great.I will be baking with it for the first time tonight. Its's growing about 3-4 times it size in 12 hours. I wa... read more →

commented on 2 years ago

Unripe leaven

by Josho
3
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Yesterday I put about 60g rye starter, from a jar of rye starter I store in the fridge. I added 1/2 cup of w/meal wheat flour and 1/2 cup water. I stored... read more →

commented on 2 years ago
11
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Hi.  I just discovered this wonderful blog yesterday as I have just started to experiment with sourdough.  I made my first ever starter yesterday... read more →

commented on 2 years ago
5
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Hi, I've been using a starter I brought into this world in august and it made some goregous bread. stuff that made you go back for more and more and m... read more →

commented on 2 years ago