Starters & Levains

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

how to keep alive kamut starter?

Hi everybody, I have a good kamut starter 15 days old, I used it few times and it works well. it was 50 % hydration, and I have...

4 comments

kamut starter

Hi, I wanted to make a kamut starter, so I put 100 g of kamut flour and 50 g water, mixed it and put it into a covered bowl...

4 comments

I killed it

I just killed my sourdough starter I had going for almost 4 months. It was getting so good and I was using it several times a...

4 comments

Starter issues - temperature and flour type

Hi all. I've been using a sourdough recipe that's fairly simple to follow: 50 g flour, 50 g water. The first feeding, I just...

6 comments

preferment

If I have a good, active starter, why do I need a preferment to start my bread dough, the formula say, - take 50g starter, add...

4 comments

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

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