Sourdough and Starters

Topic	Replies	Last reply Sort ascending
Normal topic Oven Spring, 1-2-3 sourdough By Jenny Rappaport 5 years ago	7	By Jenny Rappaport 5 years ago
Normal topic Does a starter made with whole wheat take longer to peak and not peak as high? By icantbakeatall 5 years ago	2	By naturaleigh 5 years ago
Hot topic Converting a recipe that uses Instant yeast to a sourdough starter recipe By BrotBoy 17 years 4 months ago	25	By Peggy Nielsen 5 years ago
Hot topic Pane Cafone By Anonymous 8 years ago	17	By Neil Morris 5 years ago
Normal topic Gummy/damp texture to touch By Miss_bake_alot 5 years ago	0	n/a
Normal topic PLEASEEE help crumb issue By Hayalshamsi 5 years ago	11	By andykg 5 years ago
Normal topic Need help top to bottom By Jiblyo 5 years ago	5	By andykg 5 years ago
Normal topic What happened here? By dannydannnn 5 years ago	2	By dannydannnn 5 years ago
Normal topic Why did my dough spread out so much? (photo & details provided) By TopBun 5 years 5 months ago	8	By idaveindy 3 years 1 month ago
Normal topic Taffy again? By DeeBaker 5 years ago	1	By StephanieB 5 years ago
Hot topic Dough Calculator Baker's Percentages Spreadsheet - available to download By DanAyo 7 years 9 months ago	16	By DanAyo 5 years ago
Normal topic Healthy culture suddenly not rising By SaraBClever 5 years ago	9	By SaraBClever 5 years ago
Normal topic Old dough, pate fermentee, pasta di riporto, criscito By JPC 5 years ago	5	By JPC 5 years ago
Normal topic Will need to save ripe starter till tomorrow - how to revive By alan856 5 years ago	4	By lloydrm 5 years ago
Normal topic Overnight in the Fridge Troubleshooting By Socalbakergal 5 years ago	3	By colinm 5 years ago
Normal topic Starter too runny to rise By Sepehr83 5 years ago	8	By Sepehr83 5 years ago
Hot topic Retarding dough--is it OK during bulk (1st) fermentation--anyone know? By joyfulbaker 10 years 1 month ago	16	By loaflove 5 years ago
Normal topic "No more STICKY DOUGH" Video By VRini 5 years ago	1	By GaryBishop 5 years ago
Normal topic Starter Keeps Developing Hooch By fedsmoker 5 years ago	2	By clazar123 5 years ago
Normal topic Newbie help please! Under or over-proofed? By ArianaD 5 years ago	11	By Benito 5 years ago
Hot topic LAB Fermentation - more complete understanding By DanAyo 5 years ago	23	By suave 5 years ago
Normal topic Drying your starter By SourFlour 15 years 9 months ago	10	By loaflove 5 years ago
Normal topic Staggering Two-loaf bake by 48-72 hours... restart/reshape? By Monoprintedman 5 years ago	5	By Monoprintedman 5 years ago
Hot topic Bran Starter - an easier method? By DanAyo 5 years ago	68	By DanAyo 5 years ago
Normal topic Morning Levain build suddenly not growing... By Am8967 5 years ago	2	By Am8967 5 years ago