Starters & Levains

11
comments

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
17
comments

HiRead more read more →

commented on 2 years ago
2
comments

 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
4
comments

 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
4
comments

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
1
comment

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
comments

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
comments

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
comments

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
2
comments

Does anyone know if I can make a sourdough starter using sweet potatoes?  I have made a potato starter using white potatoes and was just curious. ... read more →

commented on 2 years ago
0
comments

 Hi, thanks for all help....here are a few shots of a rye (from resurected starter) and a mille... read more →

updated 2 years ago
3
comments

HI, I am relatively new to sourdough home creation and have a questoin about my starters. Read more read more →

commented on 2 years ago

Sourdough Culture

by Phredd
6
comments

Hi all,Some years ago I lost my sourdough culture and just recently I tried to make another.  It seem to me that I may have the lactobacillus wit... read more →

commented on 2 years ago
3
comments

First posting here.  Any help greatly appreciated. I have a sourdough starter that has been very successful during the last 16 months....the star... read more →

commented on 2 years ago
3
comments

I am in the process of starting with my San Francisco Sourdough starter from  Sourdough inc. Stage 4 of their instructions say after feeding, dis... read more →

commented on 2 years ago

Adding rye to my starter

by redrich2000
2
comments

Got my hands on some rye flour and would like to add it into my starter. I saw the beginners starter recipe uses 70:30 white/rye. Is that the generally rec... read more →

commented on 2 years ago