Starters & Levains

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

Making my first Sour Dough starter, Need advice

I started my Sour Dough with one .25 oz packet of yeast, 2 cups of flour, and 2 cups of warm water. I got the usual reaction, and...

2 comments

Starter Flour and Air

I've been nurturing my first sourdough starter. It's been about six days and I have enjoyed the process of watching it go from a...

7 comments

Another Oblig. First Starter Help

I decided I didn't have much to lose and I'm rather new to baking in general as well as sourdough, but I started a starter...

5 comments

Working with two starters

I have gotten into using two different starters when baking, because each brings different qualities. Initially I used a starter...

is this alright?

I started a gluten free sourdough starter a week ago. The flours I used were a mix of millet, maize, chick pea, some rice protein...

5 comments

Increasing the size of my mother

At the moment I have been maintaining 180mg of 100% hydration starter in my fridge and baking a bread at a time a couple times a...

Increasing the size of my mother

At the moment I have been maintaining 180mg of 100% hydration starter in my fridge and baking a bread at a time a couple times a...

6 comments

Bake how soon after feeding?

Well, I finally have put this slab duplex to good use. Apparently the musty smell leads to REALLY good sourdough!!!! So, I baked...

2 comments

Is 6 months too long between refreshings?

Two nights ago I pulled my starter out of the fridge to see if it was worth using. It had been about 6 months since my last bake...

3 comments

Switched flours, starter now sluggish

I have a white sourdough starter that was fed a constant supply of Anchor Lighthouse bread flour (Australian) and it was very...

5 comments

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