The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


pmccool's picture

Dried starter travel travails

December 25, 2010 - 7:38pm -- pmccool

Since I need to break in a friend's new laptop, I might as well post something here.

Before leaving South Africa to visit family in the States, I dried some of my starter so that I could transport it easily and bake some sourdough breads for family members.  The drying part went okay.  Everything else, not so well.

Bakersman's picture

Converting a starter

December 22, 2010 - 4:31pm -- Bakersman

I've had a white flour starter for well over a year and is awesome, sometimes it smells SOOO good I want to eat it with a spoon!!! And now, I want to convert part of it to a whole wheat starter,

My question, Do I refresh the starter with white flour to activate it again and then use part of it to start my wheat version with 3 to 1 wheat and water and wait for it to respond, then feed it another time or two before using it?

 Thanks and Happy Holiday's




Jean-Paul's picture

How many days (please tell me days) can I wait to refresh my room temp starter culture?

November 28, 2010 - 6:18pm -- Jean-Paul

How often does my active culture need to be refreshened? I have a small ball of mother starter (60 grams) sitting in my crock (which I found at an antique shop: says "Authentic San Fransisco Sourdough Starter"... how apropos is that? :)   out on the counter at room temp. How many days (please say days, please please please don't tell me it's a couple of times a day) can I wait to refresh it. I bake sourdough only every other week, but I want to keep it going rather than starting fresh each week (from dried starter)

Nepakshi's picture

Starter doubling on the 3rd day - Help !!

November 20, 2010 - 11:22am -- Nepakshi


I am quite new with raising a starter. About a fornight ago, i tried to make a starter with water and ryeflour as explained here -

I followed things to the letter T but on 4th day i saw alot of mold development and trashed the whole thing.

yy's picture

Goldrush sourdough starter - has anyone used it?

November 5, 2010 - 7:24pm -- yy

I just purchased a packet of Goldrush brand "old fashioned San Francisco Style Sourdough Starter," and I'm wondering if anybody's used this particular brand, or a similar product with any success. It's basically a dry mix of sourdough culture and white flour.

I'm planning to create my own starter from scratch as well, so that I can compare the two.

banguette's picture

Dense crumb problems when making sourdough baguette from natural yeast starter

October 23, 2010 - 10:38am -- banguette

I've been baking using a natural sounrdough starter I made from wild yeasts based on the Joy of Cooking recipe where you add 1/2 cup flour and 1/4 cup water every twelve hours over the course of a few days until it's bubbly and active from wild yeasts. I've tried a few different types of breads, but I'm mostly trying to make a white baguette with the sourdough starter as the only yeast.

Caustic One's picture

How do you know the bubbles aren't from stirring?

September 17, 2010 - 11:06am -- Caustic One

I'm on day six of my starter and there are bubbles, but the starter doesn't rise and it does not look anything like the other starters I've seen on TFL.  How do you know the bubbles aren't just from your aeration of the starter?  It's been 70's to 80s where I live, I usually put the starter in the garage at night because it's warmer there. 

I used the pineapple juice and the whole wheat flour and followed Sourdo Lady's directions.  I've been feeding it twice a day for the past two days.  Am I just being impatient?


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