Sourdough and Starters

Topic	Replies	Last reply Sort ascending
Normal topic Inspired by Pane Cafone By Anonymous 6 years 11 months ago	6	By Anonymous 6 years 11 months ago
Hot topic Reproduction Rates of LAB to Yeast (Revisit Please) By DanAyo 6 years 11 months ago	41	By mwilson 6 years 11 months ago
Normal topic 100% WG. Fresh-milled. Red Fife and Rye. No structure, much bloom. By Bigblue 6 years 11 months ago	5	By Bigblue 6 years 11 months ago
Hot topic The batch that makes it worth all the reading time By Solano 7 years ago	33	By Solano 6 years 11 months ago
Normal topic Saccharomyces boulardii By Anonymous 7 years 3 months ago	8	By bread10 6 years 11 months ago
Normal topic Poke test for cold dough? By Litebrite 13 years ago	9	By Vishnut 6 years 11 months ago
Normal topic Delayed steps in BF / proofing By Sondelys 6 years 11 months ago	4	By Sondelys 6 years 11 months ago
Hot topic Baking with natural wild yeast water (not sourdough) By wao 17 years 5 months ago	72	By Tyler Dean 6 years 11 months ago
Normal topic Feeding starter By sjm1027 6 years 11 months ago	4	By jbovenbread 6 years 11 months ago
Normal topic 100% whole grain. Fresh milled. Red fife and Rye. By Bigblue 6 years 11 months ago	11	By dabrownman 6 years 11 months ago
Normal topic Ambient to Retarded switch By dennis 7 years 1 month ago	7	By Sondelys 6 years 11 months ago
Normal topic Banneton too long for Dutch oven By Aleik 6 years 11 months ago	8	By Aleik 6 years 11 months ago
Normal topic More Naturally Leavened Pizza Problems By hotsawce 6 years 11 months ago	3	By hotsawce 6 years 11 months ago
Normal topic How to get double ears with a single cut By DanAyo 7 years ago	8	By Solano 6 years 11 months ago
Normal topic Sourdough starter fermenting too fast By Satyr79x 6 years 11 months ago	5	By emmsf 6 years 11 months ago
Hot topic A Community Bake & Italian Beer By Anonymous 6 years 11 months ago	28	By mutantspace 6 years 11 months ago
Normal topic First Sourdough Attempt Post Mortem By minniebaker 7 years ago	10	By minniebaker 6 years 11 months ago
Normal topic Last week's sourdough projects By wildyeast.wildwoman 7 years ago	2	By franbaker 7 years ago
Normal topic Judge my Starter, By 1oweth 7 years ago	14	By 1oweth 7 years ago
Normal topic Slowing down the entire process By MattyShaps 7 years 2 months ago	5	By wildyeast.wildwoman 7 years ago
Normal topic Starter Ph remained at 5.6-5.8 after matured By sonorvinh 7 years ago	7	By sonorvinh 7 years ago
Normal topic Comparison of the starter with High amount of Bacteria VS Yeast By sonorvinh 7 years ago	1	By leslieruf 7 years ago
Normal topic The rate of starter/levain and it’s affect on LAB By DanAyo 7 years ago	6	By Mini Oven 7 years ago
Hot topic Dead Sourdough and Deflated Ego, Going to try Again By texasbakerdad 7 years ago	18	By pcake 7 years ago
Normal topic More than you want to know about Labs and Yeast By dabrownman 12 years 4 months ago	10	By Bigblue 7 years ago