Sourdough and Starters

Topic	Replies	Last reply Sort ascending
Normal topic holes too big? By cheshiredave 5 years ago	9	By phaz 5 years ago
Normal topic Wonky Loaf - Update By trancer 5 years ago	3	By Benito 5 years ago
Normal topic the end part of the bread - for fun By andykg 5 years ago	11	By Mini Oven 5 years ago
Hot topic Tartine Approach - No Oven Spring By clintyeastwood622 5 years ago	61	By clintyeastwood622 5 years ago
Normal topic starter vs leaven By DvorahR 5 years ago	3	By Mr Immortal 5 years ago
Normal topic San Joaquin Sourdough Batards: advice requested By PIN 5 years ago	2	By foodforthought 5 years ago
Normal topic Dense and flat sourdough bread By fvllnz1 5 years ago	5	By fvllnz1 5 years ago
Normal topic Gummy crumb, no rise By dwoodville 5 years 1 month ago	9	By dwoodville 5 years ago
Normal topic Acidity in sourdough By Pizzafreak 5 years ago	1	By phaz 5 years ago
Normal topic Acidity in sourdough By Pizzafreak 5 years ago	0	n/a
Hot topic No Oven Spring in Sourdough Boule By KBreadBaker 5 years ago	40	By She Bakes 5 years ago
Normal topic Diagnosis please - Wonky Ovenspring II By trancer 5 years ago	3	By Benito 5 years ago
Normal topic Weird holes, help By Sourdoughqatargirl 5 years ago	2	By Sourdoughqatargirl 5 years ago
Normal topic San Jose Bakers By Rajan Shankara 5 years ago	2	By Rajan Shankara 5 years ago
Normal topic Help needed with starter By kosymodo 5 years ago	2	By phaz 5 years ago
Normal topic Diagnosis please - Wonky Ovenspring By trancer 5 years ago	8	By trancer 5 years ago
Normal topic Yeast from ginger? By Janet Yang 5 years ago	1	By BaniJP 5 years ago
Hot topic Tip - Extensible Dough via Nutritional Yeast and Fava Beans By DanAyo 5 years ago	32	By bottleny 5 years ago
Normal topic What went Wrong By Sourdoughqatargirl 5 years ago	4	By Sourdoughqatargirl 5 years ago
Normal topic How do you know when your dough is properly fermented during the bulk ferment? By icantbakeatall 5 years ago	1	By Mr Immortal 5 years ago
Hot topic Looking for help By Justin 5 years ago	19	By Mr Immortal 5 years ago
Normal topic When has a starter peaked if doubling is not a telling sign? By Spikes 5 years ago	8	By DanAyo 5 years ago
Normal topic understanding feeding ratios and timings - what are the principles of a starter's growth? By Spikes 5 years ago	8	By Mr Immortal 5 years ago
Normal topic Tartine Boule - Overfermented or Shaping? By Mags16 5 years ago	2	By Mags16 5 years ago
Normal topic Why would you build a levain differently from your starter? By dannydannnn 5 years 1 month ago	4	By SassyPants 5 years ago