Starters & Levains

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

Can I use too much sourdough starter (biga) ?

hi all, new user of this forum, but baking the same sourdough bread for years. i store a bit of the starter in the refrigerator...

7 comments

Will it survive 2 weeks in the fridge?

We are about to go on a two week holiday and I will put my starter in the fridge. Will it survive this long and do I have to do...

6 comments

Loss of flavour in the transition from stiff to liquid sourdough

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,...

2 comments

Multi-flour starter

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...

2 comments

Sourdough surragacy :)

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

5 comments

Great site but why does nobody answer?

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...

4 comments

different country different sourdough?

In a few weeks we will be in the north of Italy on vacation. I am thinking about starting a starter there. Will this be different...

1 comment

Has Anyone Used Oatmeal Flour as Base for Starter

Hi , This is a wonderful site and really appreciate all the photos and explanations.So to my questions. I have just come to the...

3 comments

to stir or not to stir that is the question

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...

1 comment

Oh no tap water

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...

2 comments

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