Sourdough and Starters

Topic	Replies	Last reply Sort ascending
Normal topic Grayish "crust" on top of starter By dough.dragon 4 years 10 months ago	3	By Grant Bakes 4 years 10 months ago
Normal topic Another question about Oven rise By Geube70 4 years 10 months ago	4	By Geube70 4 years 10 months ago
Normal topic Critique on loaf please By Hayalshamsi 4 years 10 months ago	2	By dbazuin 4 years 10 months ago
Normal topic Thanks, and I'd like some opinions By Justin 4 years 10 months ago	3	By phaz 4 years 10 months ago
Normal topic sourdough Sandwich loaf By soniajuneja 4 years 10 months ago	3	By christopher 4 years 10 months ago
Normal topic Weird behavior with White Flour By AndreHolz 4 years 10 months ago	6	By Mr Immortal 4 years 10 months ago
Normal topic Sourdough Ciabatta By dbazuin 4 years 10 months ago	1	By dbazuin 4 years 10 months ago
Hot topic Video - Dough turns soupy moments into kneading, Slack after proofing By whatsnewsisyphus 4 years 10 months ago	27	By alpaca 4 years 10 months ago
Normal topic Estimating the Percentage of Levain in your Dough Recipe By philm63 8 years 8 months ago	14	By Sneakyfern 4 years 10 months ago
Normal topic Uneven Crumb By swedishflish 4 years 10 months ago	8	By phaz 4 years 10 months ago
Normal topic Issues with banneton loaf By annawill0287 4 years 10 months ago	3	By idaveindy 4 years 10 months ago
Normal topic Dough texture question By Worthwhilebubble 4 years 10 months ago	13	By Worthwhilebubble 4 years 10 months ago
Normal topic Starter Flour / Dough Flour Interaction By mathandbread 4 years 10 months ago	2	By mathandbread 4 years 10 months ago
Normal topic Feeding when Falling vs. On a Schedule By mathandbread 4 years 10 months ago	7	By DanAyo 4 years 10 months ago
Normal topic Why does baking straight from the refrigerator not seem to work for me? By icantbakeatall 4 years 10 months ago	1	By phaz 4 years 10 months ago
Normal topic 80% hydration loaf advice By Hayalshamsi 4 years 10 months ago	7	By Mr Immortal 4 years 10 months ago
Normal topic Crumb Improvement Help? By kqa100 4 years 10 months ago	10	By kqa100 4 years 10 months ago
Normal topic For the life of me, I can't figure out why my dough is losing shape when I remove it from the banneton. By icantbakeatall 4 years 10 months ago	5	By Benito 4 years 10 months ago
Normal topic Faint yellow spot on top of sourdough starter By sixfoldakira 4 years 10 months ago	2	By sixfoldakira 4 years 10 months ago
Normal topic I revived a moldy starter - is it safe though? By hominamad 4 years 10 months ago	7	By phaz 4 years 10 months ago
Normal topic Beginner sourdough recipe...HELP! By MGoodwin 4 years 10 months ago	11	By Mr Immortal 4 years 10 months ago
Normal topic Can't tell if starter is ready for baking/fridge - everything seems right except it doesn't double By Õunake 4 years 10 months ago	3	By Mr Immortal 4 years 10 months ago
Hot topic Start of day 3 pineapple juice starter seems to develop mold? HELP please By kelloh 4 years 10 months ago	18	By kelloh 4 years 10 months ago
Normal topic When does the dough rise during baking? By Miller 4 years 10 months ago	6	By Miller 4 years 10 months ago
Normal topic Need advice - My starter doubled on day 2! By Tanvi 4 years 10 months ago	7	By Mr Immortal 4 years 10 months ago