Sourdough and Starters

Topic	Replies	Last reply Sort ascending
Normal topic Anyone made Stanley Ginsberg's pumpernickel? By Owen 7 years 2 months ago	6	By clazar123 3 years 11 months ago
Hot topic Problem with sourdough pancakes + crumpets By Ewan 6 years 11 months ago	27	By Sabina 3 years 11 months ago
Normal topic Random questions which you may be able to answer By benjamin163 3 years 11 months ago	6	By Dan_In_Sydney 3 years 11 months ago
Hot topic Sourdough starter HELP By TheDoughBae 4 years ago	17	By gavinc 3 years 11 months ago
Normal topic Could my starter have too much bacteria and not enough yeast? By Zenserene 3 years 11 months ago	13	By Danni3ll3 3 years 11 months ago
Normal topic What happened to the round one?? By benjamin163 3 years 11 months ago	8	By benjamin163 3 years 11 months ago
Normal topic It all started when I tried 85% hydration sourdough. By EC77f19 3 years 11 months ago	7	By EC77f19 3 years 11 months ago
Normal topic What is this super active starter people speak of? By benjamin163 3 years 11 months ago	12	By Mini Oven 3 years 11 months ago
Normal topic Bulk fermentation time...what's the maximum? How to handle long bulk fermented dough? By sournewb71 13 years 3 months ago	7	By Zenserene 3 years 11 months ago
Normal topic Are stiffer starters less affected by temperature changes? By roboboticus 3 years 11 months ago	4	By Gadjowheaty 3 years 11 months ago
Normal topic Dough wetter when using overnight levain? By arejay00 3 years 11 months ago	2	By Benito 3 years 11 months ago
Normal topic Starterless Sour Bread — Completely Revised By doughooker 6 years 4 months ago	12	By doughooker 3 years 11 months ago
Normal topic Proofing temps- Starter & Loaf (revisiting the topic) By Rakes 3 years 11 months ago	1	By phaz 3 years 11 months ago
Normal topic My starter and lievito madre do not triple By boobooboo13 5 years 1 month ago	2	By Violetaromero32 4 years ago
Normal topic Is this sourdough gone bad? By triggeru571 4 years ago	3	By Mini Oven 4 years ago
Hot topic My New Proofer By Capn Dub 11 years 7 months ago	16	By Gadjowheaty 4 years ago
Normal topic Help - struggling to get oven spring and proper rise By carlitobakes 4 years ago	8	By technically_bread 4 years ago
Normal topic 82% hydration, 50% whole wheat sourdough - crumb issues By snaps 4 years ago	4	By gavinc 4 years ago
Normal topic Total Titratable Acidity (TTA) By alcophile 4 years ago	11	By alcophile 4 years ago
Normal topic Dense, gummy sourdough By vanilla101 4 years ago	12	By vanilla101 4 years ago
Hot topic Smaller Levain = More Sour Bread - WHY? By DanAyo 4 years ago	20	By Doc.Dough 4 years ago
Normal topic Help with handling strong high protein baker flour By JeanDo 4 years ago	3	By mariana 4 years ago
Normal topic Help! Bread falls flat after international move By Jeanne 4 years ago	9	By Brotaniker 4 years ago
Normal topic Rapid development in new "Hamelman" rye starter. By Gadjowheaty 4 years ago	9	By Gadjowheaty 4 years ago
Normal topic Noob tackles moist 90% hydration By Kooky 4 years ago	2	By Kooky 4 years ago