Sourdough and Starters

Topic Replies Last reply
New starter, 7 days in, do I still feed if no activity?
By sdamer59 6 years 3 months ago
109 By Davey1 1 year 4 months ago
Looking for a mature starter
By sourdoughwannabe 1 year 4 months ago
3 By Davey1 1 year 4 months ago
Starter Flat-lined: Advice?
By Valdus 2 years 2 months ago
74 By Abe 1 year 4 months ago
White streaks on top of sourdough starter
By thecozylibrary 1 year 4 months ago
12 By 5 is nice 1 year 4 months ago
Storing my 100% hydration SD starter
By ReneR 1 year 4 months ago
7 By onionsoup 1 year 4 months ago
Using a Double boiler method to speed up Sourdough to rise
By breadmaking 1 year 4 months ago
6 By trailrunner 1 year 4 months ago
How to clean a Couche
By DanAyo 1 year 6 months ago
20 By The Roadside P… 1 year 4 months ago
Sourdough does not hold shape after overnight cold ferment
By kirstendebeer 1 year 9 months ago
10 By mtvbakes 1 year 4 months ago
Researching Yeast Water
By justkeepswimming 1 year 4 months ago
16 By Abe 1 year 4 months ago
Dave Miller's method for semi dehydrated starter storage
By JonJ 3 years 10 months ago
15 By JonJ 1 year 4 months ago
Sweet starter process and interview
By GaryBishop 1 year 9 months ago
9 By pogrmman 1 year 5 months ago
Flour help - Bagatelle T65
By Emmalhair 1 year 5 months ago
8 By onionsoup 1 year 5 months ago
What happened to my lovely dough? Help!
By benjamin163 1 year 5 months ago
21 By onionsoup 1 year 5 months ago
Stuck and need help
By Cowboy Baker 1 year 7 months ago
3 By sartynsa 1 year 5 months ago
Help needed - my breads are blowing up like balloons
By hanne_v 5 years 6 months ago
27 By tpassin 1 year 5 months ago
bottom of loaves get concave when cooling
By Trimbandit 1 year 7 months ago
15 By barryvabeach 1 year 5 months ago
Making a Sour dough Starter from Sourdough bread dough
By breadmaking 1 year 6 months ago
11 By breadmaking 1 year 5 months ago
Very difficult to cut through bottom of the loaf
By dannydannnn 5 years 6 months ago
11 By COLC 1 year 5 months ago
Sourdough Starter Issues: Decreasing Volume Increase Over Time
By andreas2002 1 year 6 months ago
9 By tpassin 1 year 6 months ago
Problems using starter to make pizza dough with 00 flour
By Slaterbet 1 year 6 months ago
7 By TwistingSister 1 year 6 months ago
Starter is very active but dough will simply NOT rise
By Gabicmacola 5 years 5 months ago
18 By Abe 1 year 6 months ago
savitsky clas formula
By jo_en 1 year 6 months ago
0 n/a
Super-Active Starters - is there a Trick to This?
By philm63 1 year 6 months ago
3 By gavinc 1 year 6 months ago
Rye bread gummy
By sitkabaker 1 year 6 months ago
25 By squattercity 1 year 6 months ago
Interesting Sweet Stiff Levain pH data
By Benito 4 years ago
35 By tpassin 1 year 6 months ago