Starters & Levains

Dead sourdough

by anna.tulipanna
0
comments

Hi all,Read more read more →

posted 34 weeks ago
2
comments

Hi all. I'm making my first sourdough starter based on these instructions and it seems to be growing well after a couple of days. I'm starting to p... read more →

commented on 37 weeks ago

Makings of a great starter

by reluctantbaker
3
comments

 Read more read more →

commented on 38 weeks ago
1
comment

Hi there, I have a question regarding my starter, day 1-3 I have good risr followed by a period of ... read more →

commented on 39 weeks ago

trouble starting

by maximezara
1
comment

Can somebody please advise me? I have been working on a sourdough starter with all rye flour. It has been a week. I don't see any bubbles, but it sure ... read more →

commented on 40 weeks ago
3
comments

I have a fairly new starter that was made with yeast, water, sugar and potato flakes. My recipe will make 2 loafs. The directions say to refrigerate and fe... read more →

commented on 42 weeks ago
0
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Hi, I hope this is the place to put this, but as a noob to this forum I just went for it :). I ... read more →

updated 44 weeks ago
2
comments

I am concerned about the abnormality that looks like mold, not so much  with the lines as they occur frequently when I do not stir the starter or leav... read more →

commented on 45 weeks ago
4
comments

I have been making sourdought bread for a few months now, about once or twice a week, and I have a starter that I keep feeding. Whenever I usea half of it,... read more →

commented on 45 weeks ago
3
comments

I’ve had this starter going for about a month or so, which I refresh regularly with a combinat... read more →

commented on 47 weeks ago

Rye Starter

by PetraR
3
comments

Hi,I started a Rye Starter last week and it is doing fine, my question is, what consistency is the best for a Rye Starter.So far I fed 1:1:1 the same as my... read more →

commented on 49 weeks ago

Long Travel Home

by hermajesty
2
comments

Hello,I live in Thailand and am moving home to the US (Arizona, no less; tropics to desert). I will be in transit for about 4 weeks. That means hotel rooms... read more →

commented on 50 weeks ago
1
comment

Hi,   I'm new to sourdough, even i have baked number of times but still can't get dough right. I have two starters, whole wheat and white... read more →

commented on 50 weeks ago
19
comments

My starter has developed a strong acetone smell. It's a little more than 2 weeks old and has been raised on an equal mixture of organic rye and spelt flour... read more →

commented on 50 weeks ago

grey mould on starter

by lollieplop
2
comments

I'm new to the sour dough world.Chuffed with my new starter. Fed it every day for a week and then had a lovely vinigary whiff to it. Made three nice lo... read more →

commented on 50 weeks ago

Dry on top

by aceaston
3
comments

I have a starter I use twice a week. It's doubling when I feed it and turning out tasty loaves. The only thing is it's started "drying out&quo... read more →

commented on 51 weeks ago