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1. help! starter smelles bad and dosn't rise much

   ... it raises about a centimetre each time, i dont see much activity ! Also it smells bad, a bit like nail polish or oil that has gone ...

   josievdg - 2020-04-19 10:21 - 0 comments

2. What happened to my starter?

   ... I have been feeding it every 2-3days since then but no activity at all. It's been over two weeks and decided to try to make a bread ... it is sour.  If it is then it is likely that there has been activity to produce the acids to make it sour.  Then I would start feeding it ...

   joolkis - 2014-03-04 21:10 - 1 comment

3. Keep it simple!!

   ... just take 600 grams of starter preferably at its peak activity .  By "peak activity" I mean that your starter has been well fed , and has shown vigorous ...

   20glen11 - 2011-06-23 04:10 - 8 comments

4. Crumb Structure....

   ... flour to attain that.. Yes you need vigorous enzymatic activity..Some Australian bread making flours are enzymatically deficient ... turn and rest for another 30-60 minutes depending on yeast activity afterwoulds gets a nice elasticity and interesting structure. ...

   doughman - 2007-05-01 12:30 - 14 comments

5. Diastatic Malt - What Percentage

   ... fermenting time prior to adding to the bread dough as yeast activity predominates during the earlier stages - approx first 4-6 hours ... sugars, as well as pyruvic acid produced by earlier yeast activity which is also metabolised into lactate. This usually accelerates and ...

   Panevino - 2009-12-06 22:02 - 41 comments

6. Immune 11X Reviews (Critical User Alert!) Is Effective Supplement for Immune System? Must Read

   ... white blood cells and T cells. Enhancing Antioxidant Activity: Antioxidants like vitamin E and selenium help neutralize free ...

   Healthfitnesuk - 2024-04-26 19:51 - 0 comments

7. Starter turned to water...

   ... And see what happens. It definitely should show activity, or it's just wallpaper paste. Sometimes starters just don't start and ... to the next temperature/time, controling each enzymes activity and the development of flavor. The branched starch chain ...

   Dorean - 2010-10-26 06:01 - 15 comments

8. :(

   ... first loaves is that starters haven't come to full activity yet. How long has your starter been going? You refreshed your starter ... a little hissy fit and go into hibernation. So the drop in activity that you saw with change in flour may represent the starter 'reacting' ...

   francis - 2006-05-16 08:31 - 10 comments

9. Sourdough Diary - Beginners please ask questions here

   ... trying get a still not completely active starter, up to full activity. Once it is up to full activity we will use some of it to start leaven (a stage before your final ...

   Graham - 2006-06-22 21:34 - 189 comments

10. experiment: spiking my starter with 'Primal Defense'

    ... Day 2: After 24 hours or so, there was very little activity. Several small bubbles but no sign of any increase in volume at all. I ... hours later I checked the starter and there was definite activity. In fact, it had more than doubled in volume in that time, which is ...

    mlucas - 2010-04-14 14:43 - 12 comments

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