Sourdough and Starters

Topic	Replies	Last reply Sort ascending
Hot topic Please help troubleshoot! Underproofed? Overproofed? Starter problems? By krachey 5 years ago	19	By krachey 5 years ago
Normal topic Another Starter Troubleshooting By NerdBloc 5 years ago	2	By Anonymous 5 years ago
Normal topic Little or no rise in bulk fermentation/proofing stages By macnmum 5 years ago	11	By dbazuin 5 years ago
Normal topic Overproofing & crust texture? Troubleshoot me, friends By crustquest 5 years 1 month ago	4	By crustquest 5 years ago
Normal topic Tartine bread please help By Rhino 5 years ago	10	By Anonymous 5 years ago
Normal topic An observation about starters By Anonymous 5 years ago	14	By Anonymous 5 years ago
Normal topic Cold weather starter By merckurybubbles 5 years ago	6	By phaz 5 years ago
Normal topic Does sourdough absorb heat? It seems that at some point even if its cold the dough will heat up and overproof if I dont watch it By icantbakeatall 5 years ago	5	By Ilya Flyamer 5 years ago
Normal topic Looking for crumb feedback By Aficionadough 5 years ago	2	By dbazuin 5 years ago
Normal topic Spreadsheets and Seed Culture By DanAyo 5 years ago	7	By phaz 5 years ago
Hot topic Ridding the dough of thiols - but what is what of 5:3:5? By monkiBonki 5 years 1 month ago	18	By monkiBonki 5 years ago
Normal topic How brown is too brown?! By edsam 5 years ago	4	By edsam 5 years ago
Normal topic Acid Washing Yeast - Lievito Madre? By albacore 5 years ago	0	n/a
Normal topic Khorasan (Kamut) with long fermentation By Anonymous 8 years 11 months ago	11	By Flea 5 years ago
Normal topic Pumpkin sourdough By CelloDan 5 years 1 month ago	5	By vstyn 5 years ago
Normal topic SD Brown n Serve Rolls? By BXMurphy 5 years 1 month ago	2	By idaveindy 5 years ago
Normal topic Pressure-caramelized oat bread by Modernist Cuisine By ElsaM 5 years 1 month ago	2	By ElsaM 5 years 1 month ago
Normal topic Starter doubled in size 2 hours after feeding - ok to use? By Kirky17 5 years 1 month ago	2	By Kirky17 5 years 1 month ago
Normal topic Levain Calculation By DanAyo 5 years 5 months ago	5	By DanAyo 5 years 1 month ago
Normal topic Chocolate and Cherry Sourdough from Moderniste Cuisine By Bart Tichelman 6 years 9 months ago	13	By TangoDancer 5 years 1 month ago
Normal topic Dry Layer on Top of Starter? By sfast 5 years 1 month ago	11	By phaz 5 years 1 month ago
Normal topic How do you guys slice your loafs? By dannydannnn 5 years 2 months ago	11	By KopyKat0822 5 years 1 month ago
Hot topic I was told to put some dough in a very small jar while i'm doing bulk ferment and wait for it to double. Is that right? By icantbakeatall 5 years 3 months ago	22	By BXMurphy 5 years 1 month ago
Normal topic Autolyse with or without levain included, with or without kneading By Muddy Gardener 5 years 1 month ago	11	By phaz 5 years 1 month ago
Normal topic For the life of me I can't get sourdough bagels to float. By icantbakeatall 5 years 1 month ago	1	By Rickenheimer 5 years 1 month ago