Starters & Levains

Starter starting again.

by putitupmike
1
comment

  I don't use my starter all that often,  Me mate an I are older and conscience of both Carbos and calories.  I tossed my old starter be... read more →

commented on 1 year ago

Sourdough Pouch

by elspru
0
comments

Hi,  I been reading on wikipedia that optimal temperatures for sourdough are 25-30C,however here in Canada we get that maybe a few days a year.  ... read more →

updated 1 year ago
4
comments

Hi there.Read more read more →

commented on 1 year ago
6
comments

Hello,  I have a question about the starter ball method...I have some I put in the fridge approximately 5-6 weeks ago and some have gone black on the ... read more →

commented on 1 year ago
3
comments

Hi all,I have a query for those who may have answer for me.When i work out my ingredient weights using BP,  do i need to incorporate the flour and wat... read more →

commented on 1 year ago

Sourdough starter

by SteveTwigg
19
comments

I have started my first sourdough starter.  It is bubbling but not a great deal.  I have refreshed it once but it still seems slow.  I have ... read more →

commented on 1 year ago
8
comments

Hi guys, I'm new on here but have been reading many posts find people on here so helpful! What a great site! I'm more or less on the right track I think ... read more →

commented on 1 year ago
8
comments

I recently aquired a white wheat sourdough from 1857. It sits on the counter and I feed it daily with equal volumes of flour and water (following instructi... read more →

commented on 1 year ago
6
comments

Beware, my starter exploded!  I came down stairs this morning to be confronted by a mess.  My Kilner jar had shattered - too much gas!  Fort... read more →

commented on 1 year ago
3
comments

Hi all, I am planning on baking a large batch of bread ( 12 loaves ) in a wood fired oven on Sunday. My formula tells me i need around 2KG of Sourdoug... read more →

commented on 1 year ago
6
comments

After 9 days it is starting to look a little healthier.  Still not doubled in size or got much ... read more →

commented on 1 year ago

Picture for Steve Twigg

by CHRISGREEN1066
1
comment

Hi Steve,When I replied to your earlier post (re starter) it did not give the option of attaching ph... read more →

commented on 1 year ago

what now?

by Cookingwithcharl
3
comments

I have been following the fantastic sourdough starter tutorial on this website and i am currently on day 5 and all is looking on track! there are a few thi... read more →

commented on 1 year ago
6
comments

Looks and smells OK but it never seems to get really lively.  It always stays about the same he... read more →

commented on 1 year ago

Sour Dough Starter

by Snorkel
1
comment

I have been making sour dough bread for a few months. Went on holiday for 3 weeks & starter in the fridge was dead. I had dried some by spreading 30 gr... read more →

commented on 1 year ago

Is my starter dead?

by wingtze
5
comments

Hi there, I started my sour dough starter on Friday evening using 175g strong white flour and 1... read more →

commented on 1 year ago