Starters & Levains

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

My young starter

Well, i've started a new .. .STARTER! I just love 'his' (yep, i treat it like a person, i just love it!) development stage. We...

1 comment

Is it an active starter?

Well, hello all! This is my first post here! I've been searching on this forum for some clues to see if my starter is active...

12 comments

Starter advice?

I started my first ever sourdough starter two days ago and another last evening. On the first, I cheated a little and added a...

8 comments

Looking To Trade Soughdough Starters

Im looking to try some different starters from different areas. I currently have a 5 year old white, a whole wheat, plus a Thomas...

1 comment

How do you control the sourness of your starter ?

Hi all, This is my onion sourdough bread. All the baking procedures were good. However I found that the taste was quite sour . I...

10 comments

Infected sourdough starter?

I've been baking pretty much the same style of bread for 18 months now. Early on I split the starters into three separate strains...

2 comments

what's my levain trying to say to me?

Wonder if anybody can help. Lately, when I make my final levain for a bake, it's still peaking after 24 hours It just won't go...

Using a recipe that calls for a different hydration starter...

I have a very happy starter, which I keep at a fairly low hydration and use more-or-less daily for my go-to recipe. No problem...

2 comments

What's the best temperature to do a culture proof at?

What is the best temp to do a culture proof, time to let it proof? Also, shold I use it at the peak of it's bubbly activity, or...

Hearty Starter

I had a starter I had babied and used for about a year. Life happened and I starved it in the back of the fridge for about 6...

4 comments

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