Sourdough and Starters

Topic	Replies	Last reply Sort ascending
Normal topic Starter doubling 1st 24 hrs, then little growth By KimCH 7 years 11 months ago	2	By dabrownman 7 years 11 months ago
Normal topic Friday's Recommendation - Dark French Sourdough By Anonymous 7 years 11 months ago	12	By dabrownman 7 years 11 months ago
Normal topic Is my starter ready? By lyndapaz 8 years ago	6	By lyndapaz 7 years 11 months ago
Normal topic whats the difference between rye and white starter in a bread By mutantspace 8 years ago	12	By Mini Oven 7 years 11 months ago
Normal topic thought i had proofing sorted but now doubting myself By mutantspace 8 years ago	4	By mutantspace 8 years ago
Hot topic Very Low % Levain With LOOONNG Ferment Question By JamieOF 8 years ago	16	By dabrownman 8 years ago
Normal topic Increasing sourness of sourdough By loafsniffer 8 years ago	15	By dabrownman 8 years ago
Normal topic Thoughts On Water & Dough Temperatures By JamieOF 8 years ago	7	By David Esq. 8 years ago
Normal topic Pane Cafone Mark II with better crumb By Anonymous 8 years ago	4	By Anonymous 8 years ago
Normal topic Went wrong with Oland flour, can I save it? By Amason3 8 years ago	4	By Anonymous 8 years ago
Normal topic Help please! My italian flour "00" starter doesn't double, will it still work? By lauren.knickman 14 years 1 month ago	11	By Mini Oven 8 years ago
Normal topic starter growing red mould By rols 8 years ago	4	By phaz 8 years ago
Hot topic Sourdough can't be shaped By raceceres 8 years ago	51	By Doc.Dough 8 years ago
Normal topic Starter & Levain Timing Manipulation Questions By JamieOF 8 years ago	3	By AlanG 8 years ago
Normal topic Starter too Soupy By Got-to-Baguette-Up 8 years ago	5	By Arjon 8 years ago
Normal topic Is Sourdough more heat sensitive? By Got-to-Baguette-Up 8 years ago	7	By phaz 8 years ago
Normal topic Commercial pannetone-delicious! By clazar123 8 years ago	2	By evandy 8 years ago
Normal topic Proper Fridge Temp for Fermenting Sourdough By Got-to-Baguette-Up 8 years ago	1	By RoundhayBaker 8 years ago
Normal topic Long cold proof failed again By loafsniffer 8 years ago	14	By gerhard 8 years ago
Hot topic Judging levain maturity by weight loss? By Doc.Dough 8 years ago	18	By Doc.Dough 8 years ago
Normal topic Not so fresh starter confusion. By Malthouse Mark 8 years ago	7	By Malthouse Mark 8 years ago
Normal topic Using mixer makes dough "runny" even w/ stretch and folds. why is that? By jonross09 8 years ago	10	By Mini Oven 8 years ago
Normal topic 100% whole spelt kefir bread By Anonymous 8 years ago	14	By Anonymous 8 years ago
Normal topic Kefir Starter Question By Anonymous 8 years ago	10	By Anonymous 8 years ago
Normal topic Bulk times - No knead v stretch and fold By Bread Bug 8 years ago	4	By drogon 8 years ago