Starters & Levains

1
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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 1 year ago
19
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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 1 year ago

grey mould on starter

by lollieplop
2
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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 1 year ago

Dry on top

by aceaston
3
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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 1 year ago
4
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I was interested to see that one of our new Artisan Baker Association members, Oheso Cafe (Japan), a... read more →

commented on 1 year ago

Puttin' on the brakes!

by rozeboosje
1
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Hi there! Well, I'm brand spankin' new to sourdough baking, but yesterday I baked my first bread, and this morning I baked my second. I'm ... read more →

commented on 1 year ago
5
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Hi, I have been browsing this amazing sites for a couple of months now.. thanks to the useful advice I find on this sites I have some success in my so... read more →

commented on 1 year ago
1
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I do not measure. I go on vacation. Here's how I started and now maintain my happy, healthy, bub... read more →

commented on 1 year ago
1
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Hi guys,Read more read more →

commented on 1 year ago
1
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Hi everyone, my name is Jon and I am new to baking sourdough bread. Ok, so, the last couple of weeks I have been getting cracking results, big rise, big ho... read more →

commented on 1 year ago

starter

by MsConstantia
4
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Hi thereI've been baking sourdough bread ofr over a year now using some starter a friend gave me and the Tartine method. I keep my starter in the fridg... read more →

commented on 1 year ago
3
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Never made sense to me, why throw away and also why add water instead of just flour? read more →

commented on 1 year ago
1
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I have never measured water or flour and now am wanting to do it right :)  My starter is many years old and has been in frig for probably a year. &nbs... read more →

commented on 1 year ago
3
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I am just trying to get started with my starter for the first time, but after feeding, the starter o... read more →

commented on 1 year ago
4
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I am preparing a sourdough culture (Servant (I work at a gov org) here at work to encourage people into this craft.I bought an organic white flour from Woo... read more →

commented on 1 year ago
2
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I've got a starter which has been going pretty well, made a few good loaves with it. Recently it just seems to be less active though.i was thinking abo... read more →

commented on 1 year ago