Sourdough and Starters

Topic	Replies	Last reply Sort ascending
Normal topic fun with a mistake By grind 13 years 1 month ago	5	By mgbetz 13 years 1 month ago
Normal topic Oakland Sourdough Fail By Song Of The Baker 13 years 1 month ago	11	By baybakin 13 years 1 month ago
Normal topic Can I Autolyse for 12 or more hours with just flour and water? By Bread Head 13 years 1 month ago	9	By FlourChild 13 years 1 month ago
Normal topic Is it safe to keep my starter in a fridge with an antibacterial filter? By brødfyr 13 years 1 month ago	2	By Doc.Dough 13 years 1 month ago
Normal topic My 1st attempt was a success, but.... By huskerfoos 13 years 1 month ago	2	By huskerfoos 13 years 1 month ago
Normal topic Tried Ultragrain flour with 30% WW in a Sourdough, and so far I don't care for it. By Nick Sorenson 13 years 1 month ago	5	By subfuscpersona 13 years 1 month ago
Normal topic Real Scalded Milk instead of bakers powdered milk (or even more importantly instead of water)? By Nick Sorenson 13 years 1 month ago	7	By Mini Oven 13 years 1 month ago
Hot topic Oakland Sourdough 99.99999% Success By Song Of The Baker 13 years 1 month ago	19	By dabrownman 13 years 1 month ago
Normal topic Baking Tartine Country Bread By a.little.bread 13 years 1 month ago	1	By sasidhar79 13 years 1 month ago
Normal topic Anyone use a 'sponge' for Sourdough? I think that's the word for it... i.e. not all the ingredients upfront. By Nick Sorenson 13 years 1 month ago	1	By PaddyL 13 years 1 month ago
Normal topic PreFerment Problem By Song Of The Baker 13 years 1 month ago	11	By Song Of The Baker 13 years 1 month ago
Hot topic General Discussion about Prefermenting Dough By Country Bread Baker 13 years 2 months ago	24	By Janetcook 13 years 1 month ago
Normal topic Dark spots, streaks in dough By fatherjay 13 years 1 month ago	5	By MANNA 13 years 1 month ago
Normal topic Hallelujah!!! Updated. By gmagmabaking2 13 years 1 month ago	5	By cor 13 years 1 month ago
Normal topic Building Starter for Recipe - HELP! By TastefulLee 13 years 1 month ago	2	By TastefulLee 13 years 1 month ago
Normal topic Is it practical to maintain the Full Sour (of 3 Stage Detmolder Process) for future use ? By Wade37 13 years 1 month ago	5	By Juergen Krauss 13 years 1 month ago
Normal topic Can changing flours effect starter? By Bread Head 13 years 1 month ago	2	By Song Of The Baker 13 years 1 month ago
Normal topic Hello! New here. By Spaz 13 years 1 month ago	5	By Spaz 13 years 1 month ago
Normal topic Dried Ischia Ruined? By rcbaughn 13 years 2 months ago	8	By rcbaughn 13 years 1 month ago
Normal topic Bread waits for no one - is this underproofed? By wannabbaker 13 years 2 months ago	14	By wannabbaker 13 years 1 month ago
Hot topic Why? Why bake sourdough? By Jay3fer 14 years 1 month ago	36	By Jay3fer 13 years 1 month ago
Normal topic Hamelman light rye without yeast? By ericb 13 years 1 month ago	1	By Mini Oven 13 years 1 month ago
Normal topic Stupid Question??? By gmagmabaking2 13 years 1 month ago	8	By Mini Oven 13 years 1 month ago
Hot topic Sourdough proofing troubles By flank steak 13 years 2 months ago	24	By Mini Oven 13 years 2 months ago
Normal topic Beginner taking on wild yeast starter: am I on the right track? By bakingbadly 13 years 2 months ago	8	By FlourChild 13 years 2 months ago