The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Sourdough and Starters

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	Topic	Replies	Last reply
Normal topic	Help with diagnosing compact bread(picture included) By Carburetor 6 years 1 month ago	6	By Carburetor 6 years 1 month ago
Normal topic	Why does it stop rising? Is my starter bad? By MattR 6 years 1 month ago	2	By MattR 6 years 1 month ago
Hot topic	Help for first time starter By DavidW 6 years 1 month ago	19	By DavidW 6 years 1 month ago
Normal topic	Strength of a Stiff Levain? By albacore 6 years 1 month ago	5	By leslieruf 6 years 1 month ago
Hot topic	Can't watch enough of these. There's always more to learn. By Anonymous baker (not verified) 6 years 1 month ago	17	By Lechem (not verified) 6 years 1 month ago
Normal topic	When to use By RichieRich 6 years 1 month ago	1	By Danni3ll3 6 years 1 month ago
Normal topic	Starter vessel diameter? By Doughadeer 6 years 1 month ago	4	By DanAyo 6 years 1 month ago
Normal topic	Starter Story By futureproof 6 years 1 month ago	2	By MonkeyDaddy 6 years 1 month ago
Hot topic	Champlain(ish) Sourdough By Anonymous baker (not verified) 6 years 1 month ago	30	By Lechem (not verified) 6 years 1 month ago
Hot topic	Can I get more of a rise from wholemeal flour? By punter 6 years 2 months ago	16	By punter 6 years 1 month ago
Normal topic	Lactic acid fermentation in a wheat gluten dough By crisw 6 years 2 months ago	2	By crisw 6 years 1 month ago
Normal topic	Starter in tartine recipe? By raf122 6 years 1 month ago	5	By Lechem (not verified) 6 years 1 month ago
Hot topic	Trouble shoot my dough please By danjoshward 6 years 1 month ago	17	By danjoshward 6 years 1 month ago
Normal topic	Refreshing Sourdough starter- Can you take a short cut? By caryn 17 years 2 months ago	12	By Carb Addict 6 years 1 month ago
Normal topic	Can I use a small portion of a dough that has gone through bulk fermentation to start another dough? By BigHungryBelly 6 years 1 month ago	4	By hanseata 6 years 1 month ago
Normal topic	Wet dough for large holes is too soft... By emmett518 6 years 1 month ago	4	By Mini Oven 6 years 1 month ago
Normal topic	Dough In Fridge By saintdoughco 6 years 1 month ago	3	By tgrayson 6 years 1 month ago
Normal topic	Connection between bulk ferment and oven spring? By Anonymous baker (not verified) 6 years 1 month ago	2	By Lechem (not verified) 6 years 1 month ago
Normal topic	Thanks to Lechem and all By DavidW 6 years 1 month ago	4	By not.a.crumb.left 6 years 1 month ago
Normal topic	Rye starter is active, but wheat is slow? By BRÖÖÖD 6 years 1 month ago	2	By Mini Oven 6 years 1 month ago
Normal topic	Sourdough starter app By sourdough_research 6 years 1 month ago	1	By Mini Oven 6 years 1 month ago
Hot topic	Day 9: take off By CathinMalvern 6 years 1 month ago	19	By CathinMalvern 6 years 1 month ago
Normal topic	Large loaf with high 90% hydration soughdough baking time. By Baker1905 6 years 1 month ago	2	By Baker1905 6 years 1 month ago
Normal topic	Tasting over-proofed? By jmoore 6 years 1 month ago	6	By agmeneghin 6 years 1 month ago
Normal topic	Newbie baker: How much acidity is too much? By Amwatanabe 6 years 1 month ago	5	By Amwatanabe 6 years 1 month ago

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