Sourdough and Starters

Topic	Replies	Last reply Sort ascending
Normal topic Hamelman Mixing Instructions - Ankarsrum and KA - By DanAyo 8 years 5 months ago	2	By DanAyo 8 years 5 months ago
Normal topic Proofing and transferring high-hydration dough...is there an easier way? By neoncoyote 8 years 6 months ago	6	By the_partisan 8 years 5 months ago
Hot topic First loaf with new starter. Not a brick, but would appreciate suggestions By phoxphyre 8 years 6 months ago	23	By phoxphyre 8 years 5 months ago
Hot topic Attempt #4, fingers crossed By Sugarowl 9 years ago	17	By Sugarowl 8 years 5 months ago
Normal topic Scaling starter recipes By the_partisan 8 years 6 months ago	8	By barryvabeach 8 years 6 months ago
Hot topic SD bread vs molds - what's been your experience? By cgfan 8 years 6 months ago	21	By phaz 8 years 6 months ago
Normal topic My first Cloche raised and baked sourdough By Stuart Borken 8 years 9 months ago	13	By kendalm 8 years 6 months ago
Normal topic Bread bursting at the bottom By tomaszj 8 years 6 months ago	14	By tomaszj 8 years 6 months ago
Normal topic Starter doubling 1st 24 hrs, then little growth By KimCH 8 years 6 months ago	2	By dabrownman 8 years 6 months ago
Normal topic Friday's Recommendation - Dark French Sourdough By Anonymous 8 years 6 months ago	12	By dabrownman 8 years 6 months ago
Normal topic Is my starter ready? By lyndapaz 8 years 6 months ago	6	By lyndapaz 8 years 6 months ago
Normal topic whats the difference between rye and white starter in a bread By mutantspace 8 years 6 months ago	12	By Mini Oven 8 years 6 months ago
Normal topic thought i had proofing sorted but now doubting myself By mutantspace 8 years 6 months ago	4	By mutantspace 8 years 6 months ago
Hot topic Very Low % Levain With LOOONNG Ferment Question By JamieOF 8 years 6 months ago	16	By dabrownman 8 years 6 months ago
Normal topic Increasing sourness of sourdough By loafsniffer 8 years 6 months ago	15	By dabrownman 8 years 6 months ago
Normal topic Thoughts On Water & Dough Temperatures By JamieOF 8 years 6 months ago	7	By David Esq. 8 years 6 months ago
Normal topic Pane Cafone Mark II with better crumb By Anonymous 8 years 6 months ago	4	By Anonymous 8 years 6 months ago
Normal topic Went wrong with Oland flour, can I save it? By Amason3 8 years 6 months ago	4	By Anonymous 8 years 6 months ago
Normal topic Help please! My italian flour "00" starter doesn't double, will it still work? By lauren.knickman 14 years 7 months ago	11	By Mini Oven 8 years 6 months ago
Normal topic starter growing red mould By rols 8 years 6 months ago	4	By phaz 8 years 6 months ago
Hot topic Sourdough can't be shaped By raceceres 8 years 6 months ago	51	By Doc.Dough 8 years 6 months ago
Normal topic Starter & Levain Timing Manipulation Questions By JamieOF 8 years 6 months ago	3	By AlanG 8 years 6 months ago
Normal topic Starter too Soupy By Got-to-Baguette-Up 8 years 6 months ago	5	By Arjon 8 years 6 months ago
Normal topic Is Sourdough more heat sensitive? By Got-to-Baguette-Up 8 years 6 months ago	7	By phaz 8 years 6 months ago
Normal topic Commercial pannetone-delicious! By clazar123 8 years 6 months ago	2	By evandy 8 years 6 months ago