Sourdough and Starters

Topic Replies Last reply
Scalding or autolyse whole wheat?
By Sour_Baker 2 months 1 week ago
13 By tpassin 2 months ago
Is my dough over proofed?
By anacarlaflopes 2 months ago
8 By Davey1 2 months ago
Why two such different bulk ferments?
By benjamin163 2 months 1 week ago
12 By trailrunner 2 months ago
Aliquot Jar to determine bulk fermentation rise
By Benito 4 years 11 months ago
53 By Benito 2 months 1 week ago
1980s sourdough recipe was easier than today's recipes
By Deb in Indiana 5 years ago
17 By cocomama 2 months 1 week ago
Trouble Getting 100% Whole Wheat Sourdough to Rise
By dadrivr 2 months 2 weeks ago
13 By BakerBuck 2 months 1 week ago
Sourdough Sidekick: automatic starter maintenance...
By GaryBishop 2 months 2 weeks ago
23 By GaryBishop 2 months 1 week ago
Over or under proofed?
By Faering 2 months 3 weeks ago
8 By Feels 2 months 2 weeks ago
My "70% problem"
By LoafRabbit 3 months ago
20 By LoafRabbit 2 months 3 weeks ago
Sourdough mother
By bombastinator 2 months 4 weeks ago
4 By Myles 2 months 3 weeks ago
What causes such flaccid crust?
By SkipII 3 months 2 weeks ago
6 By SkipII 2 months 3 weeks ago
fermentation is weird
By chleba 2 months 4 weeks ago
2 By chleba 2 months 3 weeks ago
Linseed and Sunflower Seeds in Starter
By Abe 3 months ago
5 By Davey1 2 months 4 weeks ago
Stiff wholemeal starter
By albacore 3 months ago
7 By Barbie100 2 months 4 weeks ago
Hard choice. Should I downsize to 1 starter?
By clazar123 3 months ago
10 By Barbie100 2 months 4 weeks ago
Semi-established starter struggling with white flour
By novicebaker123 3 months ago
5 By novicebaker123 3 months ago
Yeast film on rye starter
By albacore 8 months 1 week ago
13 By albacore 3 months ago
Sudden over-fermentation help
By LoafRabbit 3 months 1 week ago
12 By squattercity 3 months ago
White frosting on firm rye sourdough
By gavinc 3 months 1 week ago
4 By albacore 3 months ago
Smelly Starter! Sulphur/Rotten Eggs (day 11)
By BreadAndBeans 3 months 1 week ago
4 By JonJ 3 months 1 week ago
Panettone & San Francisco water
By Thejoeybird 3 months 2 weeks ago
4 By Thejoeybird 3 months 2 weeks ago
Sourdough starer help
By kilavallely@gm… 3 months 2 weeks ago
2 By Davey1 3 months 2 weeks ago
Hello! New baker looking for "beginner" French T65 based recipe
By The New Guy 4 months 3 weeks ago
61 By The New Guy 3 months 2 weeks ago
1000g versus 500g batch
By Faering 3 months 2 weeks ago
7 By fredsbread 3 months 2 weeks ago
My starter doesn't accept white flour
By caca 3 months 2 weeks ago
9 By caca 3 months 2 weeks ago