Starters & Levains

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

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...

6 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

3 flours in a starter

G'day, First time post. I'm building a new starter with a view to a No Knead 3 flour Sourdough. my loaf would have 70% bread...

1 comment

Starter issue?

I have a sourdough starter that I began around Thanksgiving. I have been feeding it daily as I was not ready in my kitchen to...

1 comment

Preservation of dry starter

Good day All, Very new to the whole scene, but a quick question on the best way to preserve a starter culture in the long term...

1 comment

The Sourdough Project - Rob Dunn Lab

This would be an interesting project to be a part of &/or follow... The Sourdough Project Rob Dunn Lab | Public Science...

2 comments

Is there a standard definitions for "starter" in recipes?

Looking at bread recipes most just say add X amount of starter but they do not specify at what hydration. Also they do not...

2 comments

Why use a levain?

Why not just use mother or seed culture straight into the mix instead of taking the step to make a levain and adding that? What...

4 comments

Slow starters.

Hello Bakers! I Started baking a while ago and got in contact with sourdough after following a course on sourdough baking. After...

Starter Disaster

I am new to sourdough breadmaking and I started my journey a couple of weeks ago. I am using an ancient grain known as Emmer...

1 comment

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