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Hi All - I apologise in advance for using this forum as a shortcut ... I live in Thailand with an average temperatur of 30 C...
My understanding is that a liquid culture is faster than a stiff one in developing phase but both starters get same sourness and...
Well, i've started a new .. .STARTER! I just love 'his' (yep, i treat it like a person, i just love it!) development stage. We...
Well, hello all! This is my first post here! I've been searching on this forum for some clues to see if my starter is active...
I started my first ever sourdough starter two days ago and another last evening. On the first, I cheated a little and added a...
Im looking to try some different starters from different areas. I currently have a 5 year old white, a whole wheat, plus a Thomas...
Hi all, This is my onion sourdough bread. All the baking procedures were good. However I found that the taste was quite sour . I...
I've been baking pretty much the same style of bread for 18 months now. Early on I split the starters into three separate strains...
Wonder if anybody can help. Lately, when I make my final levain for a bake, it's still peaking after 24 hours It just won't go...
I have a very happy starter, which I keep at a fairly low hydration and use more-or-less daily for my go-to recipe. No problem...
