The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Sourdough and Starters

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	Topic	Replies	Last reply
Hot topic	Trying to figure the hydration of a Soaker By DanAyo 6 years 7 months ago	17	By SuzanWard (not verified) 3 years 5 months ago
Normal topic	pinkish and grey spots: safe to use? By Lina 3 years 5 months ago	11	By Sabina 3 years 5 months ago
Hot topic	Deck Oven Problems, Steam? By Sourdough_Hobby 3 years 9 months ago	42	By Sourdough_Hobby 3 years 5 months ago
Normal topic	What can I learn from this bake? By CedyBakes 3 years 5 months ago	6	By phaz 3 years 5 months ago
Normal topic	new to sourdough By merckurybubbles 3 years 5 months ago	7	By merckurybubbles 3 years 5 months ago
Normal topic	Sourdough bread never rises as much as when using commercial yeast By anItalianBaker 3 years 5 months ago	3	By phaz 3 years 5 months ago
Normal topic	Overfeeding Starter? Too hydrated? By mrharrisonrice 3 years 5 months ago	4	By mrharrisonrice 3 years 5 months ago
Normal topic	Strengthening a starter for a bake, vs regular feeding By Maria Morando 3 years 5 months ago	1	By phaz 3 years 5 months ago
Normal topic	Crumb diagnosis By weekendbaking 3 years 5 months ago	9	By weekendbaking 3 years 5 months ago
Normal topic	Loaves rising in the center, but no the ends By pdavis68 3 years 5 months ago	11	By pdavis68 3 years 5 months ago
Normal topic	Using Both Water Kefir and Milk kefir for Sourdough Starter By breadmaking 3 years 5 months ago	7	By Saltfish 3 years 5 months ago
Hot topic	Sourdough Yeast By old baker 4 years 8 months ago	24	By BethJ 3 years 5 months ago
Normal topic	Attempted a marbled loaf By merckurybubbles 3 years 5 months ago	4	By phaz 3 years 5 months ago
Normal topic	New to artisan bread making / sourdough By ryeL 3 years 5 months ago	5	By ryeL 3 years 5 months ago
Normal topic	5 months and still a disaster By EmilyinFrance 3 years 5 months ago	13	By BXMurphy 3 years 5 months ago
Normal topic	For the life of me I can't get sourdough bagels to float. By icantbakeatall 3 years 5 months ago	1	By Rickenheimer 3 years 5 months ago
Normal topic	Autolyse with or without levain included, with or without kneading By Muddy Gardener 3 years 5 months ago	11	By phaz 3 years 5 months ago
Hot topic	Aliquot Jar to determine bulk fermentation rise By Benito 3 years 9 months ago	51	By albacore 3 years 5 months ago
Hot topic	I was told to put some dough in a very small jar while i'm doing bulk ferment and wait for it to double. Is that right? By icantbakeatall 3 years 7 months ago	22	By Benito 3 years 5 months ago
Normal topic	How do you guys slice your loafs? By dannydannnn 3 years 7 months ago	11	By KopyKat0822 3 years 5 months ago
Normal topic	Dry Layer on Top of Starter? By sfast 3 years 5 months ago	11	By phaz 3 years 5 months ago
Normal topic	Chocolate and Cherry Sourdough from Moderniste Cuisine By Bart Tichelman 5 years 2 months ago	13	By TangoDancer 3 years 5 months ago
Normal topic	Levain Calculation By DanAyo 3 years 10 months ago	5	By barryvabeach 3 years 5 months ago
Normal topic	Starter doubled in size 2 hours after feeding - ok to use? By Kirky17 3 years 5 months ago	2	By Kirky17 3 years 5 months ago
Normal topic	High hydration newbie and tight crumb By Emmalhair 3 years 5 months ago	6	By BXMurphy 3 years 5 months ago

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