Starters & Levains

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

Sad Starter

Hello All. I have a sad batch of starter- actually I have two. Both attempts were started with AP and pineapple. They've been fed...

5 comments

Freezing Starter?

hi all, I'm moving soon and want to take my starter with me... Is it possible to freeze it? If not, can how long can I leave it...

3 comments

Reactivation -- will 118 degrees kill it?

Arg! I started reactivating a dried starter yesterday and put it into my oven with the light turned on and a spatula wedged...

3 comments

Super Active Starter

Hi Guys, Been reading through your forums and following the excellent beginners guide on the front page... I've now got myself a...

6 comments

Alternatives to pushing the starter with dry yeast

With my present home-made/air-collected sourdough starter I've baked maybe 20 loaves and they have all been scrumptious with most...

15 comments

Transporting starter

Does anybody have experience in overseas travel and transporting starter? We've been living in Guantanamo Bay, Cuba for the past...

1 comment

Saving a firm starter?

This is kind of ridiculous. I made way too much of a firm starter, meaning I added bread flour and water to my regular rye...

3 comments

Where do you keep your starter?

Where do you keep your starter, in the fridge or at room temperature and why? Lisette

4 comments

drying starter

I'm aware that it's possible to dry starter and restore it to life months later by adding water. I've got two great active...

8 comments

Help! with Very old unused sourdough in my fridge

Hi, I'm new to this forum. My name is Beka, I'm 15 and I'm mostly a cake decorator but now I'm starting to bake bread too. I...

2 comments

Pages