Sourdough and Starters

Topic Replies Last reply
Good books on starter/leavan management
By kickinit 10 years 1 month ago
5 By mariana 10 years 1 month ago
Can I teach an old starter new tricks?
By sharronsuss 10 years 1 month ago
15 By doughooker 10 years 1 month ago
Bubble, bubble, toil and trouble ...
By drogon 10 years 1 month ago
1 By Floydm 10 years 1 month ago
Help my non-sour sourdough
By Crumby 10 years 1 month ago
3 By doughooker 10 years 1 month ago
Is this preferment a 'Sponge' or a 'Poolish' ?
By flynnboy 10 years 1 month ago
14 By flynnboy 10 years 1 month ago
Rye bread sourdough questions
By michellechristine 10 years 1 month ago
4 By michellechristine 10 years 1 month ago
Does LAB survive the bake?
By dobie 10 years 1 month ago
5 By dobie 10 years 1 month ago
my second sourdough loaf
By Lokbot 10 years 1 month ago
8 By dabrownman 10 years 1 month ago
Levain Build Questions
By dobie 10 years 1 month ago
81 By ph_kosel 10 years 1 month ago
Help with adjusting amounts for winter
By Bread Head 10 years 1 month ago
2 By Bread Head 10 years 1 month ago
where are the air holes?
By junglejer 10 years 1 month ago
5 By Anonymous 10 years 1 month ago
Light and Fluffy Whole Wheat Sourdough Bread
By Anonymous 10 years 1 month ago
6 By vasiliy 10 years 1 month ago
My first sourdough - Tartine Country Loaf!
By jmwonton 10 years 1 month ago
9 By Anonymous 10 years 1 month ago
Combining preferments: yay or nay!?
By lls 10 years 1 month ago
11 By nonaggie 10 years 1 month ago
Achieving true San Fran Sourdough...whatever that means
By paul0130 10 years 1 month ago
25 By Maverick 10 years 1 month ago
Need some Sourdough Advice
By Talal 10 years 1 month ago
9 By Talal 10 years 1 month ago
Why do we triple the weight of sourdough starters when we feed them?
By Lokbot 10 years 1 month ago
15 By alfanso 10 years 1 month ago
Calories in sourdough starter
By althetrainer 16 years 7 months ago
7 By ithilas 10 years 1 month ago
Rise after night in fridge...?
By zelig 10 years 1 month ago
2 By zelig 10 years 1 month ago
My 20% Rye Sourdough 80% hydration
By Thanshin 10 years 1 month ago
1 By dabrownman 10 years 1 month ago
Sprouted 3 grain sourdough build
By dobie 10 years 1 month ago
15 By dabrownman 10 years 1 month ago
how to proof and transfer ..from . bowl or colander
By samin1987 10 years 1 month ago
7 By dabrownman 10 years 1 month ago
Same dough, different DO opening temps
By Thanshin 10 years 1 month ago
3 By KathyF 10 years 1 month ago
We 3-1 gmas are Fruity and Sour!!
By gmagmabaking2 10 years 1 month ago
9 By gmagmabaking2 10 years 1 month ago
New Rye Sourdough Starter
By andychrist 10 years 1 month ago
6 By andychrist 10 years 1 month ago