Starters & Levains

<p>Fermenting flour and water to rise bread with</p>

Starter & room temperature

Hi In all the guides I have read they say that when producing starter it should be kept at 'room temperature'. Now 'room...

3 comments

Starting not falling or floating

Hello I've been searching everywhere for an answer to my problem. I created a starter from scratch a few weeks ago. The starter...

2 comments

Starter issue

Hi, I am new to this (1 1/2 months ago was given my starter) made some lovely loaves of bread, but then we went away for 9 days,...

5 comments

Sourdough Starter

Hi guys, I have question about starter. I start to make my starter 5 days ago, first 2 days, the starter grew well that I could...

1 comment

the sour culture in Viet Nam

In my country, we also use a sour culture. We call it "Me". It is not a dough but a kind of dense sauce. We do not use it to make...

Starter Maintain

Hi guys, I just have a question about the starter. How can you maintain the starter ? You have to preserve it in fridge and have...

1 comment

Liquid on bottom & smells like vomit

Hi! I started my starter two days ago. I used 4oz organic all purpose flour and 4 oz filtered water. My sour has grown and has a...

Sourdough starter turned to vinegar?

hello all! After leaving my starter out of the fridge without feeding it for 4 days, it's become to smell like vinegar. i fed it...

1 comment

Using your starter straight from the fridge vs refreshing before each use

I generally bake using my starter straight from the fridge. After the last use I feed it, leave in the bench for about an hour...

7 comments

Float Test for Starter or Levain? Is there a difference?

Hello, I'm new to baking and trying to get a sourdough starter going. Mine consists of 40g that I keep each time, then I add 40g...

2 comments

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