Sourdough and Starters

Topic	Replies	Last reply Sort ascending
Normal topic Saving Starter by Dehydrating By DanAyo 8 years 1 month ago	6	By DanAyo 8 years 1 month ago
Normal topic How to Avoid Large Holes in Crumb By DanAyo 8 years 1 month ago	2	By DanAyo 8 years 1 month ago
Normal topic Re-do starter By Chelleung 8 years 1 month ago	4	By Chelleung 8 years 1 month ago
Normal topic My first loaf.... By mystihaze 8 years 1 month ago	3	By dabrownman 8 years 1 month ago
Normal topic High quantity cold proofing By Tstockton 8 years 1 month ago	10	By BethJ 8 years 1 month ago
Normal topic A couple of questions By loafsniffer 8 years 1 month ago	14	By Mini Oven 8 years 1 month ago
Normal topic An idea for Trevor Wilson's autolyse method By Anonymous 8 years 1 month ago	9	By dabrownman 8 years 1 month ago
Normal topic Using rye starter in white flour levain By mutantspace 8 years 1 month ago	12	By mutantspace 8 years 1 month ago
Normal topic Hamelman Mixing Instructions - Ankarsrum and KA - By DanAyo 8 years 1 month ago	2	By DanAyo 8 years 1 month ago
Normal topic Proofing and transferring high-hydration dough...is there an easier way? By neoncoyote 8 years 1 month ago	6	By the_partisan 8 years 1 month ago
Hot topic First loaf with new starter. Not a brick, but would appreciate suggestions By phoxphyre 8 years 2 months ago	23	By phoxphyre 8 years 1 month ago
Hot topic Attempt #4, fingers crossed By Sugarowl 8 years 8 months ago	17	By Sugarowl 8 years 1 month ago
Normal topic Scaling starter recipes By the_partisan 8 years 1 month ago	8	By barryvabeach 8 years 1 month ago
Hot topic SD bread vs molds - what's been your experience? By cgfan 8 years 1 month ago	21	By phaz 8 years 1 month ago
Normal topic My first Cloche raised and baked sourdough By Stuart Borken 8 years 4 months ago	13	By kendalm 8 years 1 month ago
Normal topic Bread bursting at the bottom By tomaszj 8 years 1 month ago	14	By tomaszj 8 years 1 month ago
Normal topic Starter doubling 1st 24 hrs, then little growth By KimCH 8 years 1 month ago	2	By dabrownman 8 years 1 month ago
Normal topic Friday's Recommendation - Dark French Sourdough By Anonymous 8 years 1 month ago	12	By dabrownman 8 years 1 month ago
Normal topic Is my starter ready? By lyndapaz 8 years 1 month ago	6	By lyndapaz 8 years 1 month ago
Normal topic whats the difference between rye and white starter in a bread By mutantspace 8 years 1 month ago	12	By Mini Oven 8 years 1 month ago
Normal topic thought i had proofing sorted but now doubting myself By mutantspace 8 years 1 month ago	4	By mutantspace 8 years 1 month ago
Hot topic Very Low % Levain With LOOONNG Ferment Question By JamieOF 8 years 1 month ago	16	By dabrownman 8 years 1 month ago
Normal topic Increasing sourness of sourdough By loafsniffer 8 years 1 month ago	15	By dabrownman 8 years 1 month ago
Normal topic Thoughts On Water & Dough Temperatures By JamieOF 8 years 1 month ago	7	By David Esq. 8 years 1 month ago
Normal topic Pane Cafone Mark II with better crumb By Anonymous 8 years 1 month ago	4	By Anonymous 8 years 1 month ago