Sourdough and Starters

Topic Replies Last reply
How to increase yesat population in sourdough starter
By Gabicmacola 5 years 4 months ago
18 By Markos 1 year 10 months ago
Baker's math for hydration & salt with varying starter
By Ittayd 1 year 10 months ago
8 By albacore 1 year 10 months ago
Over proof?
By Outdoor720 1 year 11 months ago
4 By Phazm 1 year 10 months ago
Flat loaves
By holcomberogue 1 year 11 months ago
5 By tpassin 1 year 11 months ago
Potato flake starter - need help with maybe converting
By Cahh 1 year 11 months ago
2 By Phazm 1 year 11 months ago
microbakery timeline for a full time student and father
By yonatan 1 year 11 months ago
1 By fredsbread 1 year 11 months ago
My Starter seems inactive?
By kirstendebeer 1 year 11 months ago
7 By squattercity 1 year 11 months ago
Panettone Final Proof Duration
By albacore 1 year 11 months ago
2 By albacore 1 year 11 months ago
Sponge Turns to Goo
By doughooker 1 year 11 months ago
17 By suave 1 year 11 months ago
Bulk ferment in the tropics
By Sour_Baker 1 year 11 months ago
5 By Phazm 1 year 11 months ago
Baking staight from the fridge doesn't produce results as good as letting the dough come up to room temperature.
By icantbakeatall 5 years 4 months ago
8 By tpassin 1 year 11 months ago
Big holes at top of loaves
By TracyF 1 year 11 months ago
6 By seasidejess 1 year 11 months ago
60% Home-Milled Grain
By pogrmman 1 year 11 months ago
3 By Our Crumb 1 year 11 months ago
Sourdough Newbie.. Questions
By Jetmaan 1 year 11 months ago
24 By Jetmaan 1 year 11 months ago
Peter Reinhart's BBA firm starter
By giovanni 1 year 11 months ago
11 By giovanni 1 year 11 months ago
Autolysing and CLAS
By Precaud 1 year 11 months ago
4 By Precaud 1 year 11 months ago
Discard Sourdough - Very Slack, No strength
By Idaho Steve 1 year 11 months ago
6 By suave 1 year 11 months ago
Walnut Cranberry Sourdough - The Perfect Loaf
By Lee Ann 1 year 11 months ago
0 n/a
Would like to start feeding starter fresh milled hard white.... bran or not?
By BKSinAZ 1 year 11 months ago
2 By gavinc 1 year 11 months ago
Is it necessary to let the starter double before adding it to bulk ingredients?
By ForceMOD 1 year 11 months ago
4 By Phazm 1 year 11 months ago
Using stiff sourdough starter to predict bulkfermentation time
By prankster1590 1 year 11 months ago
8 By prankster1590 1 year 11 months ago
Month+ old starter started doubling consistently in oven after 12 hours, but out of oven, it doesn't rise as much
By moosespectacles 1 year 11 months ago
1 By tpassin 1 year 11 months ago
Neglected starter for 2 days, now it smells like Apple cider vinegar
By rising.sparrow 1 year 11 months ago
1 By tpassin 1 year 11 months ago
Another Lievito Madre Thread
By GEspo 2 years ago
7 By joegranz 2 years ago
Adding diversity via fruits
By the.yeast.we.c… 2 years ago
12 By Abe 2 years ago