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Starters & Levains | Sourdough Companion

Starters & Levains

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New to creating my own starter, read up on it, I have a few questions becase ahh, mine is acting different. I started with pack of yeast, 2 c flour 2 ... read more →

posted 2 years ago

I need some assistance!

by will_raymo2000
4
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Took a rather hap-hazard approach to starting my starter. Used 50g organic wholewheat flour and 50ml... read more →

commented on 2 years ago
10
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 Here is my 1 day old culture.  100% of hydration.  Same amount of white flour ( ... read more →

commented on 2 years ago

London tapwater?

by ginny
5
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I'm a sourdough newbie and have recently brought my 2 month old starter back to London from rural Ir... read more →

commented on 2 years ago
8
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I'm a sourdough beginner following recipes. One recipe used 500g fermented soy milk in the starter. I googled it and learned that fermented soy milk is m... read more →

commented on 2 years ago
40
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There has been a bit of conversation on this forum, and suggestions for how to get a starter going. However I don't think that anyone has posted instructio... read more →

commented on 2 years ago
8
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I have been baking sourdough bread for a couple of months now almost every weekend. I don't understand why we keep more starter than we need. Constantly ... read more →

commented on 2 years ago
5
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 Hi Very excited! Is day 2 of my starter and I fed it today. I'm using Hugh Fearnley Whittingstall's method from River Cottage Everyday Cookbook.... read more →

commented on 2 years ago

Starter Question

by cajun_1
4
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This morning I fed my starter ( 1 cup of water & 1 cup of A/P foour, by volume, to 1 cup of starter), and thought I'd see how long it took to rise.&nbs... read more →

commented on 2 years ago
5
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 I’m hoping one of the more scientific types here might be able to explain the strange behaviour of a new starter I’m trying to get going.... read more →

commented on 2 years ago

Hydration !!!!

by cajun_1
3
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Is there an easy way to figure this hydration stuff?    I made a stiff starter using my 100% starter (10g starter-10g water-20g a/p flour) I... read more →

commented on 2 years ago
3
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Hello! My family has kept a sourdough starter for many years active (more than ten). We cook sourdough bread every 2 days. However, recently i heard from a... read more →

commented on 2 years ago
7
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 My six-year-old daughter takes a probiotic supplement called Primal Defense (purchased at heal... read more →

commented on 2 years ago
1
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Hi, I have finally started to try to make a starter. On day 3 my starter was very active already. However on day 4 I used self-raising flour by mistake. It... read more →

commented on 3 years ago
2
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I recently converted my storage starter to 50% hydration to see if I could get a more sour flavor.  Not sure how I should apply this to my reciepes. I... read more →

commented on 3 years ago
8
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Hi all,I was sick last night and all I could think about was what would happen to my starter if I am too unwell to feed it!!I would like to freeze a portio... read more →

commented on 3 years ago