Sourdough and Starters

Topic Replies Last reply
Pain au Levain - Why do it this way?
By Jared Livesey 10 hours 1 minute ago
1 By WanyeKest 41 minutes 48 seconds ago
Sourdough Discard
By louiscohen 1 week 6 days ago
11 By alcophile 20 hours 48 minutes ago
Moving internationally, want to move with my levain
By tinpanalley 1 month ago
15 By pmccool 2 days 11 hours ago
calculating hydration question
By maybe 6 days 1 hour ago
8 By alcophile 4 days 20 hours ago
Why is this happening to ALL of my sourdough lately? I’m not doing anything different at all and it’s ruining all of my loaves. The dough doesn’t stick to itself at all!
By icantbakeatall 2 weeks 6 days ago
2 By RICHARD HAMILTON 1 week 1 day ago
Assistance required converting poolish focaccia recipe to sourdough
By erotavlas 3 weeks 2 days ago
7 By louiscohen 1 week 6 days ago
Aliquot / Spy Jar Usage - an Observation
By albacore 3 weeks ago
3 By albacore 3 weeks ago
Taylor Swift and Sourdough
By AlanG 3 weeks 3 days ago
2 By JonJ 3 weeks 1 day ago
Amount to dehydrate?
By PNWguy 1 month ago
6 By BrianShaw 3 weeks 2 days ago
Sourdough prep is important.
By gavinc 4 weeks 1 day ago
11 By gavinc 3 weeks 6 days ago
First bake with rye. Feedback please and outstanding questions.
By Bigblue 7 years 2 months ago
17 By Bronze 1 month ago
Can't get enough oven spring, help!!!
By mizi 1 month ago
15 By PNWguy 1 month ago
A curious bake
By maybe 1 month ago
2 By Davey1 1 month ago
Maximum container size for Brød & Taylor Sourdough Home?
By Breadzik 3 months 3 weeks ago
20 By Davey1 1 month 1 week ago
Calculating Rise Percentage
By ADJWIS72 1 month 2 weeks ago
4 By barryvabeach 1 month 2 weeks ago
EVOO and Kalamat Olives-clas
By jo_en 1 month 2 weeks ago
3 By WanyeKest 1 month 2 weeks ago
I discarded, fed my starter, and immediately put it in the refrigerator. If I take it out, will it become active or will it require another refresh?
By seoneal90 1 month 3 weeks ago
7 By Davey1 1 month 3 weeks ago
When I make batards (oblong/oval), I get a thin doughy layer on the bottom right above the crust. When I make boules (circle), I dont get that. What could I be doing wrong?!
By icantbakeatall 1 month 4 weeks ago
9 By Moe C 1 month 3 weeks ago
How to feed if I miss the peak and starter has fallen
By alan856 2 months ago
3 By pkeibel 1 month 4 weeks ago
First loaf
By kaw 1 month 4 weeks ago
10 By Abe 1 month 4 weeks ago
No banneton yet
By kaw 2 months ago
6 By pmccool 2 months ago
An Interesting Way To Make A Starter
By Abe 4 months ago
33 By tpassin 2 months ago
My first sourdough starter has suddenly stopped rising
By Luisa Minopoli 3 months 2 weeks ago
39 By Luisa Minopoli 2 months 1 week ago
Can a starter benefit from a little stress?
By ReneR 2 months 1 week ago
10 By Davey1 2 months 1 week ago
Salt; Iodine or Not?
By BKSinAZ 2 months 1 week ago
10 By Abe 2 months 1 week ago