Sourdough and Starters

Topic	Replies	Last reply Sort ascending
Hot topic Fool’s Crumb By Tylenol32 3 years 9 months ago	22	By phaz 3 years 9 months ago
Normal topic To cut the Carbs - a whole grain sour dough? By Ho Dough 15 years 4 months ago	13	By DebbieR 3 years 9 months ago
Normal topic Starting a starter with vinegar? By RainingTacco 4 years 1 month ago	4	By mariana 3 years 9 months ago
Normal topic How to make LESS sour sourdough? By Miller 5 years 1 month ago	10	By Abhi_Mahant 3 years 9 months ago
Normal topic My first sourdough - advice! By henryb123 3 years 10 months ago	4	By EricaTO 3 years 10 months ago
Hot topic No oven spring and scoring problems By I.M. Yeastly 3 years 10 months ago	20	By I.M. Yeastly 3 years 10 months ago
Normal topic How to get more oven spring? By Parsley and Chive 3 years 10 months ago	2	By DanAyo 3 years 10 months ago
Normal topic Always a double ear, why? By JettBakes 3 years 10 months ago	7	By JettBakes 3 years 10 months ago
Normal topic Concerns about levain density By mburns87 3 years 10 months ago	4	By mburns87 3 years 10 months ago
Normal topic Sourdough starter By rb75453 3 years 10 months ago	15	By idaveindy 3 years 10 months ago
Normal topic Cranberry and walnut sourdough bake By Hayalshamsi 3 years 10 months ago	4	By Benito 3 years 10 months ago
Normal topic Possibly mold? By CD 3 years 10 months ago	3	By CD 3 years 10 months ago
Normal topic Anyone made Stanley Ginsberg's pumpernickel? By Owen 7 years ago	6	By clazar123 3 years 10 months ago
Hot topic Problem with sourdough pancakes + crumpets By Ewan 6 years 9 months ago	27	By Sabina 3 years 10 months ago
Normal topic Random questions which you may be able to answer By benjamin163 3 years 10 months ago	6	By Dan_In_Sydney 3 years 10 months ago
Hot topic Sourdough starter HELP By TheDoughBae 3 years 10 months ago	17	By gavinc 3 years 10 months ago
Normal topic Could my starter have too much bacteria and not enough yeast? By Zenserene 3 years 10 months ago	13	By Danni3ll3 3 years 10 months ago
Normal topic What happened to the round one?? By benjamin163 3 years 10 months ago	8	By benjamin163 3 years 10 months ago
Normal topic It all started when I tried 85% hydration sourdough. By EC77f19 3 years 10 months ago	7	By EC77f19 3 years 10 months ago
Normal topic What is this super active starter people speak of? By benjamin163 3 years 10 months ago	12	By Mini Oven 3 years 10 months ago
Normal topic Bulk fermentation time...what's the maximum? How to handle long bulk fermented dough? By sournewb71 13 years 2 months ago	7	By Zenserene 3 years 10 months ago
Normal topic Are stiffer starters less affected by temperature changes? By roboboticus 3 years 10 months ago	4	By Gadjowheaty 3 years 10 months ago
Normal topic Dough wetter when using overnight levain? By arejay00 3 years 10 months ago	2	By Benito 3 years 10 months ago
Normal topic Starterless Sour Bread — Completely Revised By doughooker 6 years 3 months ago	12	By doughooker 3 years 10 months ago
Normal topic Proofing temps- Starter & Loaf (revisiting the topic) By Rakes 3 years 10 months ago	1	By phaz 3 years 10 months ago