Sourdough and Starters

Topic Replies Last reply
Anyone use Bulk Barn bread flour for sourdough in Canada?
By shekay 7 years ago
13 By Lazy Loafer 7 years ago
Relationship of Gluten Strength to Extreme Open Crumb
By DanAyo 7 years ago
3 By trailrunner 7 years ago
Left sourdough starter in fridge for weeks, now the liquid on top is black
By eiriee 7 years ago
2 By Anonymous 7 years ago
Fine vs Coarse Ground Flour
By Bigblue 7 years ago
13 By dabrownman 7 years ago
Little oven spring and soft crust
By Heikjo 9 years 1 month ago
6 By aaronryorkshire 7 years ago
Please help me with my method for mid week baking
By Solano 7 years ago
5 By mutantspace 7 years ago
Open crumb sourdough using bread machine?
By Adri123 7 years ago
1 By Anonymous 7 years ago
Inspired by Pane Cafone
By Anonymous 7 years ago
6 By Anonymous 7 years ago
Reproduction Rates of LAB to Yeast (Revisit Please)
By DanAyo 7 years ago
41 By mwilson 7 years ago
100% WG. Fresh-milled. Red Fife and Rye. No structure, much bloom.
By Bigblue 7 years ago
5 By Bigblue 7 years ago
The batch that makes it worth all the reading time
By Solano 7 years 1 month ago
33 By Solano 7 years ago
Saccharomyces boulardii
By Anonymous 7 years 4 months ago
8 By bread10 7 years ago
Poke test for cold dough?
By Litebrite 13 years 1 month ago
9 By Vishnut 7 years ago
Delayed steps in BF / proofing
By Sondelys 7 years ago
4 By Sondelys 7 years ago
Baking with natural wild yeast water (not sourdough)
By wao 17 years 5 months ago
72 By Tyler Dean 7 years ago
Feeding starter
By sjm1027 7 years ago
4 By jbovenbread 7 years ago
100% whole grain. Fresh milled. Red fife and Rye.
By Bigblue 7 years ago
11 By dabrownman 7 years ago
Ambient to Retarded switch
By dennis 7 years 2 months ago
7 By Sondelys 7 years ago
Banneton too long for Dutch oven
By Aleik 7 years ago
8 By Aleik 7 years ago
More Naturally Leavened Pizza Problems
By hotsawce 7 years ago
3 By hotsawce 7 years ago
How to get double ears with a single cut
By DanAyo 7 years ago
8 By Solano 7 years ago
Sourdough starter fermenting too fast
By Satyr79x 7 years ago
5 By emmsf 7 years ago
A Community Bake & Italian Beer
By Anonymous 7 years ago
28 By mutantspace 7 years ago
First Sourdough Attempt Post Mortem
By minniebaker 7 years ago
10 By minniebaker 7 years ago
Last week's sourdough projects
By wildyeast.wildwoman 7 years ago
2 By franbaker 7 years ago