Sourdough and Starters

Topic	Replies	Last reply Sort ascending
Normal topic PLEASEEE help crumb issue By Hayalshamsi 5 years 2 months ago	11	By andykg 5 years 2 months ago
Normal topic Need help top to bottom By Jiblyo 5 years 2 months ago	5	By andykg 5 years 2 months ago
Normal topic What happened here? By dannydannnn 5 years 2 months ago	2	By dannydannnn 5 years 2 months ago
Normal topic Why did my dough spread out so much? (photo & details provided) By TopBun 5 years 7 months ago	8	By idaveindy 3 years 3 months ago
Normal topic Taffy again? By DeeBaker 5 years 2 months ago	1	By StephanieB 5 years 2 months ago
Hot topic Dough Calculator Baker's Percentages Spreadsheet - available to download By DanAyo 7 years 11 months ago	16	By DanAyo 5 years 2 months ago
Normal topic Healthy culture suddenly not rising By SaraBClever 5 years 2 months ago	9	By SaraBClever 5 years 2 months ago
Normal topic Old dough, pate fermentee, pasta di riporto, criscito By JPC 5 years 2 months ago	5	By JPC 5 years 2 months ago
Normal topic Will need to save ripe starter till tomorrow - how to revive By alan856 5 years 2 months ago	4	By lloydrm 5 years 2 months ago
Normal topic Overnight in the Fridge Troubleshooting By Socalbakergal 5 years 2 months ago	3	By colinm 5 years 2 months ago
Normal topic Starter too runny to rise By Sepehr83 5 years 2 months ago	8	By Sepehr83 5 years 2 months ago
Hot topic Retarding dough--is it OK during bulk (1st) fermentation--anyone know? By joyfulbaker 10 years 3 months ago	16	By loaflove 5 years 2 months ago
Normal topic "No more STICKY DOUGH" Video By VRini 5 years 2 months ago	1	By GaryBishop 5 years 2 months ago
Normal topic Starter Keeps Developing Hooch By fedsmoker 5 years 2 months ago	2	By clazar123 5 years 2 months ago
Normal topic Newbie help please! Under or over-proofed? By ArianaD 5 years 2 months ago	11	By Benito 5 years 2 months ago
Hot topic LAB Fermentation - more complete understanding By DanAyo 5 years 2 months ago	23	By suave 5 years 2 months ago
Normal topic Drying your starter By SourFlour 15 years 11 months ago	10	By loaflove 5 years 2 months ago
Normal topic Staggering Two-loaf bake by 48-72 hours... restart/reshape? By Monoprintedman 5 years 2 months ago	5	By Monoprintedman 5 years 2 months ago
Hot topic Bran Starter - an easier method? By DanAyo 5 years 2 months ago	68	By DanAyo 5 years 2 months ago
Normal topic Morning Levain build suddenly not growing... By Am8967 5 years 2 months ago	2	By Am8967 5 years 2 months ago
Normal topic Feed sourdough starter with lime? By Ashy 5 years 3 months ago	8	By SirSaccCer 5 years 2 months ago
Normal topic adding raisins to dough By loaflove 5 years 2 months ago	7	By loaflove 5 years 2 months ago
Normal topic Tartine book starter with acetone smell after neglecting for a day By zellyn 5 years 2 months ago	13	By icantbakeatall 5 years 2 months ago
Normal topic Scientist's Notebook By DeeBaker 5 years 2 months ago	7	By DeeBaker 5 years 2 months ago
Normal topic Change Type of Flour in Levain Build? By Yoisele 5 years 2 months ago	3	By vanessaren 5 years 2 months ago