Sourdough and Starters

Topic Replies Last reply
Tight dough
By Sour_Baker 2 months 3 weeks ago
15 By Abe 2 months 1 week ago
Inclusions and lamination
By Sour_Baker 2 months 1 week ago
3 By Davey1 2 months 1 week ago
Dough breaks before second rise is finished
By DuBonPain 5 years 4 months ago
12 By Moe C 2 months 1 week ago
What can I do for bigger bubbles?
By Kaktus 2 months 2 weeks ago
10 By Abe 2 months 2 weeks ago
My First Loaf Pan Bread
By PNWguy 2 months 2 weeks ago
2 By Davey1 2 months 2 weeks ago
Sourdough Apple fritters
By Sour_Baker 2 months 2 weeks ago
2 By Sour_Baker 2 months 2 weeks ago
Crumb: over or under fermented?
By sophie 2 months 2 weeks ago
8 By Abe 2 months 2 weeks ago
Sourdough tin loaf bread
By wild_aniel 2 months 3 weeks ago
11 By trailrunner 2 months 2 weeks ago
Sourdough Discard
By louiscohen 3 months 2 weeks ago
11 By alcophile 3 months ago
Moving internationally, want to move with my levain
By tinpanalley 4 months 1 week ago
15 By pmccool 3 months 1 week ago
calculating hydration question
By maybe 3 months 1 week ago
8 By alcophile 3 months 1 week 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 3 months 3 weeks ago
2 By RICHARD HAMILTON 3 months 1 week ago
Assistance required converting poolish focaccia recipe to sourdough
By erotavlas 3 months 4 weeks ago
7 By louiscohen 3 months 2 weeks ago
Aliquot / Spy Jar Usage - an Observation
By albacore 3 months 3 weeks ago
3 By albacore 3 months 3 weeks ago
Taylor Swift and Sourdough
By AlanG 3 months 4 weeks ago
2 By JonJ 3 months 3 weeks ago
Amount to dehydrate?
By PNWguy 4 months ago
6 By BrianShaw 3 months 4 weeks ago
Sourdough prep is important.
By gavinc 4 months ago
11 By gavinc 4 months ago
First bake with rye. Feedback please and outstanding questions.
By Bigblue 7 years 5 months ago
17 By Bronze 4 months ago
Can't get enough oven spring, help!!!
By mizi 4 months 1 week ago
15 By PNWguy 4 months ago
A curious bake
By maybe 4 months 1 week ago
2 By Davey1 4 months 1 week ago
Maximum container size for Brød & Taylor Sourdough Home?
By Breadzik 6 months 4 weeks ago
20 By Davey1 4 months 2 weeks ago
Calculating Rise Percentage
By ADJWIS72 4 months 2 weeks ago
4 By barryvabeach 4 months 2 weeks ago
EVOO and Kalamat Olives-clas
By jo_en 4 months 3 weeks ago
3 By WanyeKest 4 months 3 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 4 months 4 weeks ago
7 By Davey1 4 months 4 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 5 months ago
9 By Moe C 4 months 4 weeks ago