Starters & Levains

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

Whole wheat vs. white?

A majority of the sourdough recipes I stumble across deal with starters raised on white flour or a combo of white and rye flour...

12 comments

How do you know the right time for the next feeding ?

Hi all, Thanks to many helps from people here, I got new starter which seems to be going well until now. What I have done and am...

5 comments

First Ever Starter! Have I killed it?

I have just started with making sourdough although I have been baking for a few years. My starter is 100% Organic Rye with 150%...

3 comments
starter, day 7 week 2.

My First White Starter

My starter is currently 2 weeks old after today and I'm still unsure on its progress. I have been following the technique from...

3 comments

My culture grows so fast and gets watery.

Here is my 1 day old culture. 100% of hydration. Same amount of white flour ( with 10% of rye flour) and water were used. I think...

10 comments

Throw it out??:(

My sourdough starter is 2+ weeks old. Everything has been going beautifully and I've cooked with it daily for about 12 days now...

1 comment

Determining hydration of an existing starter ?

Hi, I'm ken [ ĸen if the software recognises it, but I'm not holding out much hope of that ]. I've been making sourdoughs for a...

2 comments

London tapwater?

I'm a sourdough newbie and have recently brought my 2 month old starter back to London from rural Ireland. The water, air quality...

5 comments
Starter Blowout

Starter Blowout

I'm preparing to bake my first sourdough this week; have been building a starter along the lines of the one in Peter Reinhart's...

7 comments

How to feed the starter

I used to feed my starter every day and leave it out of the fridge but since I bake only once a week I think I'd better put it in...

2 comments

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