Sourdough and Starters

Topic	Replies	Last reply Sort ascending
Normal topic Sourdough under-baked ? By Superbaker24 6 years 10 months ago	4	By ValerieC 6 years 10 months ago
Hot topic Why is my dough so slack after bulk fermentation By Sourbaker__ 6 years 10 months ago	24	By not.a.crumb.left 6 years 10 months ago
Normal topic Overactive sourdough starter By madlibjen 6 years 10 months ago	2	By madlibjen 6 years 10 months ago
Hot topic Shaping technique By IPlayWithFood 6 years 10 months ago	27	By Anonymous 6 years 10 months ago
Normal topic Hydration % Calculation By Grenage 13 years 3 months ago	11	By dabrownman 6 years 10 months ago
Normal topic Floating starter By sjm1027 6 years 10 months ago	2	By sjm1027 6 years 10 months ago
Normal topic Rookie Mistake By sjm1027 6 years 10 months ago	11	By sjm1027 6 years 10 months ago
Normal topic Drying Starter to Store By sjm1027 6 years 10 months ago	8	By sjm1027 6 years 10 months ago
Normal topic Second sourdough attempt - Improvement tips? By minniebaker 6 years 10 months ago	6	By Anonymous 6 years 10 months ago
Normal topic Anyone use Bulk Barn bread flour for sourdough in Canada? By shekay 6 years 10 months ago	13	By Lazy Loafer 6 years 10 months ago
Normal topic Relationship of Gluten Strength to Extreme Open Crumb By DanAyo 6 years 10 months ago	3	By trailrunner 6 years 10 months ago
Normal topic Left sourdough starter in fridge for weeks, now the liquid on top is black By eiriee 6 years 10 months ago	2	By Anonymous 6 years 10 months ago
Normal topic Fine vs Coarse Ground Flour By Bigblue 6 years 10 months ago	13	By dabrownman 6 years 10 months ago
Normal topic Little oven spring and soft crust By Heikjo 9 years ago	6	By aaronryorkshire 6 years 10 months ago
Normal topic Please help me with my method for mid week baking By Solano 6 years 10 months ago	5	By mutantspace 6 years 10 months ago
Normal topic Open crumb sourdough using bread machine? By Adri123 6 years 10 months ago	1	By Anonymous 6 years 10 months ago
Normal topic Inspired by Pane Cafone By Anonymous 6 years 10 months ago	6	By Anonymous 6 years 10 months ago
Hot topic Reproduction Rates of LAB to Yeast (Revisit Please) By DanAyo 6 years 11 months ago	41	By mwilson 6 years 10 months ago
Normal topic 100% WG. Fresh-milled. Red Fife and Rye. No structure, much bloom. By Bigblue 6 years 10 months ago	5	By Bigblue 6 years 10 months ago
Hot topic The batch that makes it worth all the reading time By Solano 6 years 11 months ago	33	By Solano 6 years 10 months ago
Normal topic Saccharomyces boulardii By Anonymous 7 years 2 months ago	8	By bread10 6 years 10 months ago
Normal topic Poke test for cold dough? By Litebrite 12 years 11 months ago	9	By Vishnut 6 years 10 months ago
Normal topic Delayed steps in BF / proofing By Sondelys 6 years 11 months ago	4	By Sondelys 6 years 10 months ago
Hot topic Baking with natural wild yeast water (not sourdough) By wao 17 years 4 months ago	72	By Tyler Dean 6 years 10 months ago
Normal topic Feeding starter By sjm1027 6 years 10 months ago	4	By jbovenbread 6 years 10 months ago