Starters & Levains

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

using an apple to make a starter

hello...i'm new to this website, and am so excited to learn more.....i was reading the book 'bread of three rivers' by sara...

1 comment

flour to feed the starter

What kind of flour do you use to feed the starter? Lisette

2 comments

Sekowa Backferment

Does anybody have a definitive idea about what is different between sour dough and backferment. They are made of slightly...

day 1, immediately after adding green stuff

experiment: spiking my starter with 'Primal Defense'

My six-year-old daughter takes a probiotic supplement called Primal Defense (purchased at health-food stores) in order to improve...

12 comments
My unbleached flour (yippee!)

Success in my starter...but no name yet.

I've found my unbleached flour....I'm sooooooo happy. It's gorgeous and creamy too. ...and this is the perky starter...looking...

Is my starter ready?

Is the only indication that my starter is ready is its doubling in volume? And if I don't do anything with it at this time what...

2 comments

Turpentine and thanks!

Hello all! I just found this site and am impressed by all the great info here. I was going to post about the turpentine smell...

7 comments

Does a live starter need fresh air when being fed?

I've had my starter for over a year now (I got it from breadtopia.com) and while I don't think it's dead, it's always been rather...

8 comments

Dry starter reactivatio

Hi, i just received my dry starter from Graham in the post. In the insturctions is tells me to feed the start at least once...

7 comments

Purchased Dried Starter Reactivation Survey

1) I see lots of people promoting Sourdough International's dry cultures (sourdo.com) on the Internet; has anyone had any...

10 comments

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