Starters & Levains

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

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

What happend?

Well, i was feeding my starter twice a day, 24 h interval. It was very active, - double in ~6 h - (feeding method : throw most,...

2 comments

White+rye starter question

Back again with a question. I have 2 white + rye starters. One 70% w, 30% r and the other 75% w, 25% r (fed 15 rye, 45 white),...

2 comments

Another SD Starter

Hi All - I apologise in advance for using this forum as a shortcut ... I live in Thailand with an average temperatur of 30 C...

1 comment

Any defferences between liquid starters and stiff starters ?

My understanding is that a liquid culture is faster than a stiff one in developing phase but both starters get same sourness and...

6 comments

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