Starters & Levains

<p>Fermenting flour and water to rise bread with</p>

Is this normal?

Hi. I've made a starter for the first time and I'm not sure if it's doing what it should! its separated into a bottom layer or...

4 comments

risk of botulism?

made an account just to ask this because it is making me worry and driving me crazy. made a yeast starter/biga this sunday with a...

3 comments

Having some concerns, need help!

Hello! I've been wondering if I could get some help/troubleshoot my starter, this is day 12, been feeding it twice daily, with a...

4 comments

Levain build query! - First ever sourdough bake

Hi, I am attempting my first ever sourdough bake this week. My starter is 6 days old and has some really nice activity and had it...

Experimenting with starter

I made a starter with a little fresh pinneapple juice before, just to get it going in the beginning. This works quite well. Now i...

Extra Sour Starter

I started my starter from scratch about 10 days back. I was feeding it wholemeal wheat flour. Within about 6 days, it was looking...

Losing aroma intensity

Hello Last week I recieved a sourdough starter from my aunt. It had an intense aroma (including a strong paint smell). Now after...

Nutritional Information of Sourdough starter (white)

Good morning, I am wanting to bake sourdough crackers to sell at our local market with a relish i make. The product requires a...

Catching commercial yeast?

Maybe a dumb question but I've read that the more you bake, the more yeast there is in your kitchen and the less you need to add...

Sourdough starter in Ecuador

I have been making pizza and bread for one year in Canada with a sourdough starter that I bought at a natural food store. I was...

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