Sourdough and Starters

Topic	Replies	Last reply Sort ascending
Normal topic txfarmer's 36 hour sourdough baguettes - Rye starter version By SunnyGail 4 years ago	2	By SunnyGail 4 years ago
Normal topic Starter not falling By GeorgiaO92 4 years ago	8	By phaz 4 years ago
Normal topic General loaf trouble-shooting using new method By mushu 4 years ago	2	By mariana 4 years ago
Hot topic Over-proofing, under-proofing sourdough or just bad shaping...what does it look like? By not.a.crumb.left 7 years 4 months ago	94	By Frankbosch 4 years ago
Normal topic Maurizio’s Spelt, Rye and Whole Wheat Sourdough bread...What went wrong?? By SunnyGail 4 years ago	5	By SunnyGail 4 years ago
Hot topic After relocation, starter/levains behavior changed. Why isn't my levain rising-to-double anymore? By rb 4 years 1 month ago	34	By rb 4 years ago
Normal topic Overnight sourdough bagels By JeffyWu 4 years ago	1	By phaz 4 years ago
Normal topic The bread sticks By rony_sha 15 years 8 months ago	14	By cfraenkel 4 years ago
Normal topic Uneven oven spring in sourdough boules By cbreadbailey 4 years 4 months ago	8	By Mini Oven 4 years ago
Normal topic Judging the fermentation - what to aim for? By Olga 4 years ago	2	By phaz 4 years ago
Normal topic Starter doubling or tripling - time or target? By Gadjowheaty 4 years ago	2	By Gadjowheaty 4 years ago
Normal topic pH of dough (not starter) By SoniaR 4 years ago	3	By Gadjowheaty 4 years ago
Normal topic Is it just me, or is Instagram wrong? By CurlyBaker 4 years 1 month ago	7	By justkeepswimming 4 years ago
Normal topic overfermentation By loaflove 4 years ago	3	By loaflove 4 years ago
Hot topic Complete fail with enriched dough By Ilya Flyamer 4 years 1 month ago	32	By Benito 4 years ago
Normal topic under proofed? over proofed? Handling issues? Something else?? By SunnyGail 4 years ago	4	By SunnyGail 4 years ago
Normal topic Sourdough changed when dried parmesan cheese added By glenda 4 years ago	7	By breadforfun 4 years ago
Normal topic Question about my starter By Sarahbear1408 4 years ago	3	By phaz 4 years ago
Normal topic Can dough survive if temp during bulk reaches 37°C /98.6°F ???? By SunnyGail 4 years ago	11	By SunnyGail 4 years ago
Normal topic Sourdough Starter Analysis By Samammie 4 years ago	6	By Samammie 4 years ago
Normal topic My starter has an orange layer on top, but works well. By latecookies 4 years ago	2	By Mini Oven 4 years ago
Normal topic Champlain Sourdough bread By SunnyGail 4 years ago	12	By SunnyGail 4 years ago
Normal topic Why is Koji sourdough starter made with cooked rice instead of raw? By lanlanonearth 4 years ago	2	By mwilson 4 years ago
Normal topic 'Cold proof' and 'Room Temperature proofing' By Carlo_Panadero 4 years 1 month ago	9	By Carlo_Panadero 4 years ago
Normal topic Inoculation size and stickiness By RainingTacco 4 years ago	2	By DanAyo 4 years ago