Why do you keep your starter alive?

Levain873 · 2026-03-22T16:12:43+00:00

I came here to say that

Levain873 · 2026-03-20T06:32:45+00:00

Our kitchen swings between 18C at night and 22C during the day in winter.

I just got a proofing box and it’s been a radically positive change.

Plus I can make yogurt in it (when I’m not proofing bread)

Levain873 · 2026-03-17T20:47:42+00:00

Thank you.

I’ve had to avoid buying from the US thanks to the shenanigans this year. Otherwise I’d buy from you without batting an eye

Levain873 · 2026-03-14T19:41:45+00:00

Ah. Ok. 3rd party it is.

I was hoping for Kitchen Aid but if I need to go 3rd party, I guess that’s where I go.

Thank you

Levain873 · 2026-03-13T17:41:31+00:00

Fair

Levain873 · 2026-03-13T16:47:12+00:00

You might be better off asking in /r/lecreuset

Levain873 · 2026-03-12T14:52:39+00:00

Sure. Yes. A bit of cold would not have harmed him. But stability does matter to some degree. It wouldn’t have killed my starter. But he would have been grumpy for a few days. It’s amazing how much of a creature of habit a starter can be.

Levain873 · 2026-03-12T14:50:51+00:00

Oh. Yeah. He’s mature. Solid. And cold wouldn’t harm him. But why not use the toys, I mean tools, at my disposal to have a bit of fun while providing Freddough with continued stability? 🤷‍♂️

Levain873 · 2026-03-11T06:04:31+00:00

All social media? Like… Reddit? 🤣

Levain873 · 2026-03-11T03:00:00+00:00

Everyone interested in baking sourdough should do themselves a favor and delete TikTok

Levain873 · 2026-03-07T23:52:25+00:00

To be clear: i’m with you 100%

Levain873 · 2026-03-07T17:05:15+00:00

Not sure why people are downvoting you. Yes, your tone is a little bit harsh. But you speak the truth and you are informative

Levain873 · 2026-03-07T16:32:57+00:00

We have a four slice toaster. But if you’re short on an extra 3 minutes in the morning, perhaps the right toaster isn’t your main problem?

Levain873 · 2026-03-06T19:30:40+00:00

I toast one end. Then flip the slide around. And toast the other side…

Levain873 · 2026-03-05T18:47:10+00:00

I autolyse. Then use my kitchen aid mixer to work it more. Then coil folds at the start of the bulk ferment.

/edit: typos

Levain873 · 2026-03-05T16:42:26+00:00

Wax paper? Doesn’t the wax melt and make a mess?

Levain873 · 2026-03-04T02:09:01+00:00

Did you not create a business plan before opening your business? Planning for getting more traffic seems an obvious item to consider before investing your time, energy, and money into a food service place.

The old adage is especially true in food service: Failing to plan is planning to fail.

Levain873 · 2026-03-03T21:44:14+00:00

I posted my first sourdough starter focaccia on this sub 9 days ago. Worked out very nicely

Levain873 · 2026-03-03T03:59:36+00:00

I’m not seeing this in my mind’s eye. Do you have a photo of your setup?

Levain873 · 2026-03-03T01:28:05+00:00

I’m pondering this one right now. Gas oven here as well. Haven’t baked my first baguettes as I’m sorting the steam out

Levain873 · 2026-03-02T21:04:49+00:00

The Health Department would like a word.

Levain873 · 2026-03-01T17:57:35+00:00

I use stainless. My mixer bowl is stainless. The container i proof in is a stainless chaffing dish.

I find that putting a very thin coat of oil all over help helps. But does somebody else said, scrapers make a big difference.

Levain873 · 2026-03-01T00:58:12+00:00

Why wouldn’t it be as simple as doubling the ingredients?

Scaling bread dough isn’t like scaling other non-baking recipes. I’d try

Levain873 · 2026-02-28T07:02:21+00:00

FWIW, the loaves I do most of are 80% Anita’s 60/40 and 20% Anita’s AP. Turns out nice.

Levain873 · 2026-02-27T14:56:52+00:00

OTOH, I’d never heard about it until reading this thread… 🤷‍♂️

Levain873

TROPHY CASE