Sourdough and Starters

Topic	Replies	Last reply Sort ascending
Normal topic First Time: Starter has no rise - Smells great By millerbn 5 years 2 months ago	9	By millerbn 5 years 2 months ago
Normal topic Best way to incorporate mix-ins? By ahn 5 years 2 months ago	2	By Benito 5 years 2 months ago
Normal topic PLEASEEE HELP! Sourdough loaf troubleshooting By Hayalshamsi 5 years 2 months ago	2	By Mini Oven 5 years 2 months ago
Normal topic Interrupting autolyse/bulk ferment By Doughvid19 5 years 2 months ago	9	By phaz 5 years 2 months ago
Normal topic Not enough seeds this time By texas_loafer 5 years 2 months ago	2	By Benito 5 years 2 months ago
Normal topic OK, how do they do this?? By sadexpunk 5 years 2 months ago	7	By mwilson 5 years 2 months ago
Normal topic Question about acidity By Mr Immortal 5 years 2 months ago	11	By Mr Immortal 5 years 2 months ago
Normal topic Stiff starters? By alan856 5 years 2 months ago	2	By alan856 5 years 2 months ago
Normal topic Please Help, Sourdough flat By tavaruapt 5 years 2 months ago	10	By Mini Oven 5 years 2 months ago
Normal topic A great dough supplement + why is crumb more open on edges? By mandaclair 5 years 2 months ago	2	By Mini Oven 5 years 2 months ago
Normal topic Difference in bulk vs proof By dannydannnn 5 years 2 months ago	7	By lloydrm 5 years 2 months ago
Normal topic Not refrigerating dough before baking By Pizzafreak 5 years 2 months ago	10	By naturaleigh 5 years 2 months ago
Normal topic Borodinsky rye By Hayalshamsi 5 years 2 months ago	2	By idaveindy 5 years 2 months ago
Normal topic Is it better to shape before or after the cold fermentation phase? By icantbakeatall 5 years 2 months ago	1	By andykg 5 years 2 months ago
Normal topic Rising and Proofing By Goose 5 years 2 months ago	15	By shamsmehra90 5 years 2 months ago
Normal topic Two questions about the Tartine Basic Country Loaf recipe and sourdough history By zellyn 5 years 2 months ago	0	n/a
Normal topic Starter Information - a good read By DanAyo 5 years 2 months ago	0	n/a
Normal topic Extensibility nearly vanishes with delayed salt method By mandaclair 5 years 2 months ago	15	By mwilson 5 years 2 months ago
Normal topic Is there a certain ideal ratio of starter to flour? I have read 20-30% starter is ideal. By icantbakeatall 5 years 2 months ago	1	By dbazuin 5 years 2 months ago
Normal topic Sourdough Overview with L. sanfranciscensis By albacore 5 years 2 months ago	1	By She Bakes 5 years 2 months ago
Normal topic sour dough Italian cheese bread By longneckthree 5 years 2 months ago	0	n/a
Normal topic What dictates how long should I leave out my dough before I put it in the refrigerator? By icantbakeatall 5 years 2 months ago	3	By DanAyo 5 years 2 months ago
Hot topic Hi from Paris... and help with possible overproofing? By iyia 5 years 3 months ago	27	By albacore 5 years 2 months ago
Normal topic Ardent Mills Dark Rye Flour - Too Dry? By homunculette 5 years 3 months ago	5	By idaveindy 5 years 2 months ago
Normal topic Rye vs Wheat starter By ModerDeg 5 years 2 months ago	0	n/a