Starters & Levains

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

NEWBIE - how to feed the starter correctly?

Hello! I've appreciated sourdough recipes my whole life but just now creating my first starter that will be used in everyday...

8 comments

Is my starter doomed?

I just made my first sourdough starter a few days ago. I was using it today and it states to refresh it after using it. So, the...

3 comments

Fungi and other issues

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2 comments

High altitude starter question

New to the forum. I recently came across a book in a used book store titled "Alaske Sourdough" by Ruth Allman. Interesting book...

9 comments

Shared Starter

Merry Christmas everyone, I am in need of an energetic starter if anyone has one that they are willing to share. I am starting a...

1 comment

Managing Starter so the bread is ready at the same time each day

Hello everyone. I am hoping someone out there can help me with a couple of questions I have with managing my starter. Finally,...

2 comments

Active Starter - bread that isn't "sour"

My starter is about 2 years old and suddenly has been producing bread that had great crumb, spring, crust, etc, but doesn't have...

16 comments

When is a sourdough not a sourdough?

I've been sourdough baking for a few weeks now and have already gotten a bit experimental. I divided my starter into two jars and...

8 comments

Is there such a thing as flour that yeast can't eat?

So I have a nice vigorous culture, that I keep in the refrigerator and take out every few days, double with equal weight of whole...

12 comments

Photos of levain with old dough starter process

Thought some of you might be interested in a few shots I took at work of our levain-process breads. Nothing fancy, just pictures...

2 comments

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