Starters & Levains

2
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Hello everyone! Today is the sixth day of activating a dry culture. Sourdough grow, looks and smells very good. But the taste is very bitter. Is this ... read more →

commented on 30 weeks ago
1
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Jus wondering if my starter is still fine or is it dead already? I made one just flour+water+org apple. Nothing happened for three days so I placed it over... read more →

commented on 41 weeks ago
4
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Hello,I have tried many methods of starters. The pineapple juice and water and flour. With no success. Most end up smelling like puke. So I ended up buying... read more →

commented on 42 weeks ago
4
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Hey guys! I've been reading you for a week weeks and decided to start with my own sourdough starter thanks to you!Read more read more →

commented on 42 weeks ago

Rye etcetra

by Mewasseret
1
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Oeffff.....i hate these blogs because they are so complicated to navigate.... anyway...where was I and the rest of me....i added rye to my starter and... read more →

commented on 42 weeks ago

Dead sourdough

by anna.tulipanna
0
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Hi all,Read more read more →

posted 42 weeks ago
2
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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 45 weeks ago

Makings of a great starter

by reluctantbaker
3
comments

 Read more read more →

commented on 46 weeks ago
1
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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 47 weeks ago

trouble starting

by maximezara
1
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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 48 weeks ago
3
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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 50 weeks ago
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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 1 year ago
2
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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 1 year ago
4
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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 1 year ago
3
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I’ve had this starter going for about a month or so, which I refresh regularly with a combinat... read more →

commented on 1 year ago

Rye Starter

by PetraR
3
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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 1 year ago