Sourdough and Starters

Topic	Replies	Last reply Sort ascending
Normal topic Cold Proof Question By DanAyo 7 years 11 months ago	3	By DanAyo 7 years 11 months ago
Normal topic Bulk Ferment - Cold and Long, or Warm and Short? By philm63 7 years 11 months ago	5	By IceDemeter 7 years 11 months ago
Normal topic Sourdough starter just starting!! Now what!? By BakerBee90 7 years 11 months ago	4	By BakerBee90 7 years 11 months ago
Normal topic FWSY levain starter stops rising after day two By rosh 7 years 11 months ago	7	By phaz 7 years 11 months ago
Normal topic Acetone Starter Odor By JayDubs 7 years 11 months ago	3	By drogon 7 years 11 months ago
Normal topic Percentage of dough mix ins By JJDanielsIV 8 years ago	6	By dabrownman 7 years 11 months ago
Normal topic Help! My cold ferment is rising too fast By DanAyo 8 years ago	11	By breadforfun 7 years 11 months ago
Normal topic Need Help with Starter Build By DanAyo 7 years 11 months ago	7	By DanAyo 7 years 11 months ago
Normal topic Is there any advantage (or disadvantage even) too... By Anonymous 7 years 11 months ago	2	By Anonymous 7 years 11 months ago
Normal topic Convert Yeasted Recipe to Levain By DanAyo 8 years ago	8	By Anonymous 8 years ago
Normal topic Tartine recipe fail, after success? By a.little.bread 8 years ago	6	By Lazy Loafer 8 years ago
Normal topic Crust goes soft By cinnamon 8 years ago	4	By cinnamon 8 years ago
Normal topic Tartine Bakery's bread so sour By dvorakdream 9 years 4 months ago	10	By dvorakdream 8 years ago
Normal topic Bread Scaling calculator By the_partisan 8 years ago	2	By cgmeyer2 8 years ago
Normal topic Saving Starter by Dehydrating By DanAyo 8 years ago	6	By DanAyo 8 years ago
Normal topic How to Avoid Large Holes in Crumb By DanAyo 8 years ago	2	By DanAyo 8 years ago
Normal topic Re-do starter By Chelleung 8 years ago	4	By Chelleung 8 years ago
Normal topic My first loaf.... By mystihaze 8 years ago	3	By dabrownman 8 years ago
Normal topic High quantity cold proofing By Tstockton 8 years ago	10	By BethJ 8 years ago
Normal topic A couple of questions By loafsniffer 8 years ago	14	By Mini Oven 8 years ago
Normal topic An idea for Trevor Wilson's autolyse method By Anonymous 8 years ago	9	By dabrownman 8 years ago
Normal topic Using rye starter in white flour levain By mutantspace 8 years ago	12	By mutantspace 8 years ago
Normal topic Hamelman Mixing Instructions - Ankarsrum and KA - By DanAyo 8 years ago	2	By DanAyo 8 years ago
Normal topic Proofing and transferring high-hydration dough...is there an easier way? By neoncoyote 8 years ago	6	By the_partisan 8 years ago
Hot topic First loaf with new starter. Not a brick, but would appreciate suggestions By phoxphyre 8 years 1 month ago	23	By phoxphyre 8 years ago