Hey everyone, I used to be Yogi on here—the monk baker.
I'm now in San Jose and having levain issues. I'm continuing to iron those out, but wondering if any local to San Jose can help out and share some active starter? I'm ready to bake and getting impatient with my lazy levain.
Edit: My 3 levain trial actually worked out fairly well, and I settled on the Musashi–what I'm calling my winning and vibrant AP starter.
I trialed with all rye, rye/AP, and AP. While I thought the 100% rye would work out the best, it didn't. AP for the win, and the quickest to get going. I have a lovely dough with it now and will post somewhere if up to standard.
Welcome back to TFL Rajan, i thought i had lost contact with you for good, but so pleased to have you back and look forward to seeing you posting again soon. Many long time TFL folk will remember your posts and the giant steps that you made on your baking journey in the monastery on Hawaii. If anyone cares to look up some old posts and brilliant photographs they all come up under Ragan Shankara so you don't need to search for "yogi" or "the foolish baker".
Thank you sir, so happy to be back in this world. Took a while to settle and get my baking equipment setup, but have a fresh batch going now!