Sourdough and Starters

Topic Replies Last reply
Video - Dough turns soupy moments into kneading, Slack after proofing
By whatsnewsisyphus 5 years ago
27 By alpaca 5 years ago
Estimating the Percentage of Levain in your Dough Recipe
By philm63 8 years 10 months ago
14 By Sneakyfern 5 years ago
Uneven Crumb
By swedishflish 5 years ago
8 By phaz 5 years ago
Issues with banneton loaf
By annawill0287 5 years ago
3 By idaveindy 5 years ago
Dough texture question
By Worthwhilebubble 5 years ago
13 By Worthwhilebubble 5 years ago
Starter Flour / Dough Flour Interaction
By mathandbread 5 years ago
2 By mathandbread 5 years ago
Feeding when Falling vs. On a Schedule
By mathandbread 5 years ago
7 By DanAyo 5 years ago
Why does baking straight from the refrigerator not seem to work for me?
By icantbakeatall 5 years ago
1 By phaz 5 years ago
80% hydration loaf advice
By Hayalshamsi 5 years ago
7 By Mr Immortal 5 years ago
Crumb Improvement Help?
By kqa100 5 years ago
10 By kqa100 5 years ago
For the life of me, I can't figure out why my dough is losing shape when I remove it from the banneton.
By icantbakeatall 5 years ago
5 By Benito 5 years ago
Faint yellow spot on top of sourdough starter
By sixfoldakira 5 years ago
2 By sixfoldakira 5 years ago
I revived a moldy starter - is it safe though?
By hominamad 5 years ago
7 By phaz 5 years ago
Beginner sourdough recipe...HELP!
By MGoodwin 5 years ago
11 By Mr Immortal 5 years ago
Can't tell if starter is ready for baking/fridge - everything seems right except it doesn't double
By Õunake 5 years ago
3 By Mr Immortal 5 years ago
Start of day 3 pineapple juice starter seems to develop mold? HELP please
By kelloh 5 years ago
18 By kelloh 5 years ago
When does the dough rise during baking?
By Miller 5 years ago
6 By Miller 5 years ago
Need advice - My starter doubled on day 2!
By Tanvi 5 years ago
7 By Mr Immortal 5 years ago
Oven Spring h e l p please
By dwlighting1 5 years ago
4 By Benito 5 years ago
Can I use this convection oven to make sourdough bread and how
By BeeinPH 5 years ago
5 By idaveindy 5 years ago
Dough Wet and Collapsing after Bulk Fermentation
By matt291 5 years 3 months ago
8 By jaimerox 5 years ago
Top half of loaf is coming out white
By Mapa 5 years ago
2 By Mini Oven 5 years ago
I feel like I'm not getting enough gluten development with just stretching and folding/coil folding.
By icantbakeatall 5 years ago
4 By Missmoneypenny 5 years ago
Whatcha think? - Feedback
By sunnbaker 5 years ago
2 By sunnbaker 5 years ago
Second loaf and feedback
By Canucklehead 5 years ago
12 By Canucklehead 5 years ago