Sourdough and Starters

Topic	Replies	Last reply Sort ascending
Normal topic Issues with getting a loaf right (suspicion: acidic starter) By Florian 5 years 5 months ago	14	By phaz 5 years 4 months ago
Normal topic White mould growing on sourdough bread By bicbocbex 5 years 4 months ago	6	By bicbocbex 5 years 4 months ago
Normal topic Making a sourdough starter with minimal discard By Grant Bakes 5 years 4 months ago	5	By phaz 5 years 4 months ago
Normal topic standard proofing temperatures By Breadifornia 5 years 4 months ago	11	By phaz 5 years 4 months ago
Normal topic Storing SD bread for softness and flavor By Heikjo 5 years 7 months ago	5	By Heikjo 5 years 4 months ago
Normal topic Hydration versus Ratio - a question! By breadysuit 5 years 4 months ago	3	By phaz 5 years 4 months ago
Normal topic Any Sourdough bakers from Miami, FL? By Hungryforbread 5 years 6 months ago	5	By Nurse Baker Mi… 5 years 4 months ago
Normal topic Got my challenger pan today, baked a shoe loaf By BakerMatt 5 years 10 months ago	7	By trancer 5 years 4 months ago
Normal topic Sourdough Overflow, Starter Still Safe? By Sikivaer 5 years 4 months ago	8	By Mr Immortal 5 years 4 months ago
Normal topic Grayish "crust" on top of starter By dough.dragon 5 years 4 months ago	3	By Grant Bakes 5 years 4 months ago
Normal topic Another question about Oven rise By Geube70 5 years 4 months ago	4	By Geube70 5 years 4 months ago
Normal topic Critique on loaf please By Hayalshamsi 5 years 4 months ago	2	By dbazuin 5 years 4 months ago
Normal topic Thanks, and I'd like some opinions By Justin 5 years 4 months ago	3	By phaz 5 years 4 months ago
Normal topic sourdough Sandwich loaf By soniajuneja 5 years 4 months ago	3	By christopher 5 years 4 months ago
Normal topic Weird behavior with White Flour By AndreHolz 5 years 4 months ago	6	By Mr Immortal 5 years 4 months ago
Normal topic Sourdough Ciabatta By dbazuin 5 years 4 months ago	1	By dbazuin 5 years 4 months ago
Hot topic Video - Dough turns soupy moments into kneading, Slack after proofing By whatsnewsisyphus 5 years 4 months ago	27	By alpaca 5 years 4 months ago
Normal topic Estimating the Percentage of Levain in your Dough Recipe By philm63 9 years 2 months ago	14	By Sneakyfern 5 years 4 months ago
Normal topic Uneven Crumb By swedishflish 5 years 4 months ago	8	By phaz 5 years 4 months ago
Normal topic Issues with banneton loaf By annawill0287 5 years 4 months ago	3	By idaveindy 5 years 4 months ago
Normal topic Dough texture question By Worthwhilebubble 5 years 5 months ago	13	By Worthwhilebubble 5 years 4 months ago
Normal topic Starter Flour / Dough Flour Interaction By mathandbread 5 years 4 months ago	2	By mathandbread 5 years 4 months ago
Normal topic Feeding when Falling vs. On a Schedule By mathandbread 5 years 4 months ago	7	By DanAyo 5 years 4 months ago
Normal topic Why does baking straight from the refrigerator not seem to work for me? By icantbakeatall 5 years 4 months ago	1	By phaz 5 years 4 months ago
Normal topic 80% hydration loaf advice By Hayalshamsi 5 years 4 months ago	7	By Mr Immortal 5 years 4 months ago