Sourdough and Starters

Topic	Replies	Last reply Sort ascending
Normal topic Too late for the Solstice Challenge By DesigningWoman 6 years 11 months ago	12	By DesigningWoman 6 years 11 months ago
Normal topic Acetone smell of dough after bulk fermentation By inventordrew 6 years 11 months ago	6	By inventordrew 6 years 11 months ago
Normal topic Supercharging Starter By Got-to-Baguette-Up 6 years 11 months ago	7	By Mini Oven 6 years 11 months ago
Normal topic Adding nuts, dried fruit, cheese, etc. to Tartine By Ronfrank 6 years 11 months ago	2	By Ronfrank 6 years 11 months ago
Normal topic Sourdough Not Releasing From Bowl By Carb Addict 6 years 11 months ago	4	By Lazy Loafer 6 years 11 months ago
Normal topic DIFFERENT TYPES OF STARTERS -Interesting Experiments By OneLoafMan 6 years 11 months ago	5	By Mini Oven 6 years 11 months ago
Normal topic Tartine, attempt 2 By Got-to-Baguette-Up 6 years 11 months ago	4	By syros 6 years 11 months ago
Normal topic Ten Outstanding Questions. Class is in session! By Bigblue 7 years ago	7	By Lazy Loafer 6 years 11 months ago
Hot topic Tip - could your bread use a little Vitamin C By DanAyo 7 years ago	46	By DanAyo 6 years 11 months ago
Normal topic Milk sourdough bread question By Vtg79 7 years ago	1	By Ford 6 years 11 months ago
Normal topic Refreshed starter By ruri anggiani 7 years ago	8	By Mini Oven 7 years ago
Normal topic Country French Attempt 2 By Got-to-Baguette-Up 7 years ago	4	By Got-to-Baguette-Up 7 years ago
Hot topic Some slap and folds and a save By Anonymous 7 years ago	128	By Fausto 7 years ago
Normal topic My 1st SJSB By jonhong 7 years ago	11	By jonhong 7 years ago
Hot topic Finally a grin I can be happy about By GrinChaser 7 years ago	20	By GrinChaser 7 years ago
Normal topic Critique my Tartine loaf By Got-to-Baguette-Up 7 years ago	0	n/a
Normal topic Critique my Country French loaf By Got-to-Baguette-Up 7 years ago	0	n/a
Normal topic New loaf. Working with feedback, keep it coming. By Bigblue 7 years ago	5	By Bigblue 7 years ago
Normal topic Changing the ratio when feeding my starter By Maryml 7 years ago	11	By DanAyo 7 years ago
Normal topic Percent Levain vs. Percent Pre-Fermented Flour By philm63 7 years 11 months ago	13	By missylab 7 years ago
Normal topic Color got erased! By Adam4SD 7 years ago	14	By Adam4SD 7 years ago
Normal topic My first 123 Sourdough Bread By jonhong 7 years ago	6	By jonhong 7 years ago
Normal topic Extremely small percent starter, no autolyse, and long ferment? By jmoore 7 years ago	6	By dabrownman 7 years ago
Hot topic What is the affect of a starter on the gluten and dough strength? By DanAyo 7 years ago	25	By Doc.Dough 7 years ago
Normal topic My First Sourdough Loaf By jonhong 7 years ago	10	By jonhong 7 years ago