starter
Please help! First time starter user!
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Hello all!
A very kind person from this very site sent me a little bitty of his own sourdough starter, and I followed his directions on how to feed it, but I'm now having trouble, and not sure what I should do! If anyone can tell me if I'm doing this right, I would be EXTREMELY grateful.
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Starter - feed
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Hello again!
My starters are just great! Ok, but there's a little problem.... I feed 'em twice daily... and there's a lot of waste .. .A LOT! ) aprox. 600 grams of flour, just for my feedings). If I switch the feeding routine on 24h, will I lose quality?
Thanks! (again, as always, excuse my English)
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Help please! My italian flour "00" starter doesn't double, will it still work?
Has anyone used or considered wine/beer yeast as a sourdough starter?
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Curious!
I used to make wine in the basement and had great success with natural sourdough starter. It has been six years since moving the wine making to a U-Brew. Now I can't get a natural starter happening.
So, has anyone used a wine or beer yeast to start a poolish? Any info would be appreciated. I intend to give it a try regardless.
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Tartine Starter Problems (long read)
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~First let me say thank you to all contributors to this site as it’s a treasured and essential resource online.~
I’ve been using the Tartine method for the starter about 40 days now and have had some problems or what I perceive as problems for the last few weeks.
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Unsalveageable Starter?
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Hi everyone.
For a while, I had a tartine starter going with no problems - I would reserve a couple tablespoons, then add 40g water, and 40g of a 50/50 whole wheat and white flour mixture. The feeding schedule was every 24 hours. It doubled reliably, always smelled pleasant, and never gave me any problems.
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Would like to share my newbie sourdough (Tartine) success...
Starter for Almost No Knead Bread?
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Hi. New here, new to bread making. I've just baked my fourth No Knead loaf. The first two were Jim Lahey's basic recipe. The crust and crumb were good, but I thought their flavor was a little one-dimensional. The next two were from the Cook's Illustrated Almost No Knead recipe (Jan 2008). Big improvement in flavor, texture still good, higher crown.
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First starter--am I doing this right?
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