The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


JPenton's picture

Shipping Sourdough Starter

April 13, 2013 - 9:37am -- JPenton

I would like to ship my sourdough starter to my father, I live in NY and he is in Alabama. We both got the same starter for Christmas from King Arthur flour and his did take like mine did. I now have two starter "working" with the intentions of giving him one. 

Does anybody have advice or tips on what to do or go about this? 

Do I need to bulk up the starter before shipping or make it sturdier somehow?

Please advice. 


Half Baked's picture

First attempt at making Baguette with Poolish didn't come out too well...

April 8, 2013 - 7:19am -- Half Baked

Hi all, I found this site not long ago and it’s been nigh on invaluable after I recently got into baking. The tips and recipes have all really inspired me, and I have been happily experimenting away with different flours and types of bread for the last couple of months. I tried to test my abilities and learn some new skills over the weekend by using making a French Baguette using a poolish, and it failed and I’m really not too sure why, I was wondering if you ladies and gents had any suggestions as to where I went wrong?


kolobezka's picture

Milk or other liquid for preparing sourdough starter overnight

March 27, 2013 - 4:20am -- kolobezka

Would it be possible to make a sourdough starter ("biga") for bread or something sweet with milk instead of water? Wouldn't milk (pasteurised or ultra-heated) go bad overnight? And how about bear, grain coffee, whey etc.?

Any ideas or experience?

Thanks, zdenka

JimmySting's picture

Determining Starter Strength

March 21, 2013 - 4:41am -- JimmySting

Hi all,

I've been feeding my new starter for about a week and a half now (1:2:2, whole wheat flour, every 12 hours). Unfortunately I am either asleep or at work when the starter would be peaking and most active. So when I get home from a long day at work or when I wake up it is hard to tell if much happened. (I do see bubbles and some rise, but this is not totally helpful after 12 hours)

townesman's picture

Levain not rising as it should

March 17, 2013 - 5:06pm -- townesman

So, I'm still trying to figure out sourdough/levain breads. I've had/maintained an active (125% hydration) culture for some time now (several months?), but I don't have the time to use it very often so I keep it in the fridge most of the time.

When I am going to use it, I generally take it out at least a couple of days ahead of time and feed it every twelve hours. It shows all the signs of being ripe and ready to use (lots of bubbles bursting at the surface, acidic smell, etc.).

bastet469's picture

12:00 AM March 9, 2013 (72 hrs)


Lots of small bubbles on the surface only. Sorry; too hard to photograph. :(


Flattened to sides of container but no difference in volume. Based on the time passed, the directions say I should refresh now. But it hasn't puffed up the way Sweetbird's did . Line of dough on container is the true measurement. I've decided to give this another 24 hours and see what happens. Ugh...


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