Sourdough and Starters

Topic	Replies	Last reply Sort ascending
Normal topic Percentage of dough mix ins By JJDanielsIV 7 years 11 months ago	6	By dabrownman 7 years 11 months ago
Normal topic Help! My cold ferment is rising too fast By DanAyo 7 years 11 months ago	11	By breadforfun 7 years 11 months ago
Normal topic Need Help with Starter Build By DanAyo 7 years 11 months ago	7	By DanAyo 7 years 11 months ago
Normal topic Is there any advantage (or disadvantage even) too... By Anonymous 7 years 11 months ago	2	By Anonymous 7 years 11 months ago
Normal topic Convert Yeasted Recipe to Levain By DanAyo 7 years 11 months ago	8	By Anonymous 7 years 11 months ago
Normal topic Tartine recipe fail, after success? By a.little.bread 7 years 11 months ago	6	By Lazy Loafer 7 years 11 months ago
Normal topic Crust goes soft By cinnamon 7 years 11 months ago	4	By cinnamon 7 years 11 months ago
Normal topic Tartine Bakery's bread so sour By dvorakdream 9 years 4 months ago	10	By dvorakdream 7 years 11 months ago
Normal topic Bread Scaling calculator By the_partisan 7 years 11 months ago	2	By cgmeyer2 7 years 11 months ago
Normal topic Saving Starter by Dehydrating By DanAyo 7 years 11 months ago	6	By DanAyo 7 years 11 months ago
Normal topic How to Avoid Large Holes in Crumb By DanAyo 7 years 11 months ago	2	By DanAyo 7 years 11 months ago
Normal topic Re-do starter By Chelleung 7 years 11 months ago	4	By Chelleung 7 years 11 months ago
Normal topic My first loaf.... By mystihaze 7 years 11 months ago	3	By dabrownman 7 years 11 months ago
Normal topic High quantity cold proofing By Tstockton 7 years 11 months ago	10	By BethJ 7 years 11 months ago
Normal topic A couple of questions By loafsniffer 7 years 11 months ago	14	By Mini Oven 7 years 11 months ago
Normal topic An idea for Trevor Wilson's autolyse method By Anonymous 7 years 11 months ago	9	By dabrownman 7 years 11 months ago
Normal topic Using rye starter in white flour levain By mutantspace 7 years 11 months ago	12	By mutantspace 7 years 11 months ago
Normal topic Hamelman Mixing Instructions - Ankarsrum and KA - By DanAyo 7 years 11 months ago	2	By DanAyo 7 years 11 months ago
Normal topic Proofing and transferring high-hydration dough...is there an easier way? By neoncoyote 7 years 11 months ago	6	By the_partisan 7 years 11 months ago
Hot topic First loaf with new starter. Not a brick, but would appreciate suggestions By phoxphyre 8 years ago	23	By phoxphyre 7 years 11 months ago
Hot topic Attempt #4, fingers crossed By Sugarowl 8 years 6 months ago	17	By Sugarowl 7 years 11 months ago
Normal topic Scaling starter recipes By the_partisan 7 years 11 months ago	8	By barryvabeach 7 years 11 months ago
Hot topic SD bread vs molds - what's been your experience? By cgfan 7 years 11 months ago	21	By phaz 7 years 11 months ago
Normal topic My first Cloche raised and baked sourdough By Stuart Borken 8 years 2 months ago	13	By kendalm 7 years 11 months ago
Normal topic Bread bursting at the bottom By tomaszj 8 years ago	14	By tomaszj 7 years 11 months ago