Starters & Levains

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

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...

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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...

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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...

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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...

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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...

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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...

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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...

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A 4 days levain recipe

I took this recipe from Éric Kayser book. It´s awesome and works well. The best is the time to be ready. Just 4 days. DAY 1 - In...

Emmanuel Hadjiandreou's 'Tiny' Starter

Has anyone had any experience with Emmanuel Hadjiandreou's small sourdough starter in his book "How to make Bread". He advised a...

5 comments

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