Starters & Levains

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

commented on 4 years ago

Sekowa Backferment

by gingerbreadgirl
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Does anybody have a definitive idea about what is different between sour dough and backferment.  They are made of slightly different things, I know.&n... read more →

posted 4 years ago
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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 weak when it comes to the... read more →

commented on 4 years ago

Is my starter ready?

by ilovebread
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 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 will happen to i... read more →

commented on 4 years ago
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 I've found my unbleached flour....I'm sooooooo happy. It's gorgeous and creamy too. ...an... read more →

posted 4 years ago
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 Now the worst of the London winter has gone, and my radiators aren't scalding everything in sight in an attempt to keep my feet warm, my poor little ... read more →

commented on 4 years ago
4
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This was the simplest of starters: unbleached white flour, a little wheat flour, cumin and water.  I'd used and used it, nurtured it for months.&... read more →

commented on 4 years ago
7
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I am at day 4 of beginning my starter and by the end of each 24 hr period it appears to have a faint pinky colour to it. Is this OK, or should I toss ... read more →

commented on 4 years ago

going away

by rudehamster
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The quasi-starter has now gone, and I've managed to find unbleached flour (yipppeee!) so I've started to follow the instructions on making my own starter. ... read more →

commented on 4 years ago
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Hi there. I have finally got round to making my first sourdough starter.  I'm using the recipe from the 'Moro' cook book....Flour, Water and red ... read more →

commented on 4 years ago
4
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 Hello everyone,Read more read more →

commented on 4 years ago

starter recipe

by mondomama
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 Hi all,I have borrowed Dan Lepard's 'The handmade loaf' from the library and am on day 3 of his starter recipe. The initial mix of 150g water + 2 tsp... read more →

commented on 4 years ago
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I have a gluten sensitivity:Can starters be cultured (once started with wheat) with grain flour other than barley, rye, oats, or wheat?  How does a st... read more →

commented on 4 years ago

Sad Starter

by Mrs. Geddy Lee
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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 nothing but AP and p... read more →

commented on 4 years ago
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I have a grand rye starter, coming from persimmons. Had it about a year. Always added rye flour.Can I change - should I change - and add unbleached fl... read more →

commented on 4 years ago
84
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these are off my camera phone, but you can make out where it is. read more →

commented on 4 years ago