Starters & Levains

Super Active Starter

by Techinica
6
comments

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

commented on 4 years ago
4
comments

After reading LeadDog's and Davo's posts here, I thought we could have a whole thread to talk about Stiff vs Liquid Starter. Read more read more →

updated 4 years ago
3
comments

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

commented on 5 years ago
15
comments

With my present home-made/air-collected sourdough starter I've baked maybe 20 loaves and they have all been scrumptious with most having a great texture an... read more →

commented on 5 years ago
3
comments

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 sourdough and I don't have nearl... read more →

commented on 5 years ago

Transporting starter

by CathyJane
1
comment

Does anybody have experience in overseas travel and transporting starter?  We've been living in Guantanamo Bay, Cuba for the past year and will be ret... read more →

commented on 5 years ago
4
comments

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

commented on 5 years ago

drying starter

by rossnroller
8
comments

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 starters going now after an intia... read more →

commented on 5 years ago
2
comments

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 found this... read more →

commented on 5 years ago
6
comments

hi all,Read more read more →

commented on 5 years ago

Oh no tap water

by Cathy
2
comments

I just read through, making a starter and realised after day 2 I forgot and used tap water. Our water is poor quality with a lot of water from the mines be... read more →

commented on 5 years ago
4
comments

I was glad I found this site as I had just started my sourdough baking again and still am full of questions.   Posted a few on the site but why does n... read more →

commented on 5 years ago
2
comments

Hi, I convinced a lot of my friends to convert their stiff sourdoughs from solid to semi-liquid form because of the ease of use, but now many of them are c... read more →

commented on 5 years ago

Multi-flour starter

by nicodvb
2
comments

Hi, friday I began a new starter using a lot of flours: soft, wholemeal and hard wheat, rye and spelt, plus a touch of yogurth and sugar. I refreshed it wi... read more →

commented on 5 years ago

Sourdough surragacy :)

by Annie-Bali
5
comments

Yes, I did want your attention, if only to praise the generosity of spirit & knowledge i have received from the bakers on this site.Read more read more →

commented on 5 years ago
1
comment

Hi my name is Lisette, I live in the Netherlands and I just joined this group.   Started my first sour dough starter because one of our daughters is o... read more →

commented on 5 years ago