Sourdough and Starters

Topic Replies Last reply
For a given total fermentation time, how bulk and proof times affect bread quality ?
By Eliott 2 years 11 months ago
10 By Matt 2 years 10 months ago
Baking after second rise in fridge
By TracyF 2 years 11 months ago
1 By rondayvous 2 years 11 months ago
Oven with steaming tray
By loaflove 2 years 11 months ago
7 By HeiHei29er 2 years 11 months ago
Fruit Syrup?
By JayBoLeaps 2 years 11 months ago
1 By mariana 2 years 11 months ago
Gummy Crumb Help
By TiuingGum 2 years 11 months ago
13 By loaflove 2 years 11 months ago
Is Flour absorption important in Hydration percentages?
By OatmealWookie 7 years 1 month ago
10 By Peternumnums 2 years 11 months ago
Aiming for taller, rounder loaves
By James 2 years 11 months ago
28 By HeiHei29er 2 years 11 months ago
Urgent Advice needed :)
By loaflove 2 years 11 months ago
12 By loaflove 2 years 11 months ago
Is this mold or is it a very weird hooch?
By Yiteot 2 years 11 months ago
5 By squattercity 2 years 11 months ago
Starter gone bad?
By malmeida 2 years 11 months ago
5 By loaflove 2 years 11 months ago
Another attempt at Forkish's OCB (Edit 08-30 : Added another loaf)
By Eliott 2 years 11 months ago
5 By Eliott 2 years 11 months ago
Steam Leaking from Combo Cooker
By Rosie11 2 years 11 months ago
4 By Rosie11 2 years 11 months ago
everything went wrong
By Rempejek 2 years 11 months ago
12 By Rempejek 2 years 11 months ago
Sourdough starter always has hooch
By Jaden Jin 3 years ago
61 By Abe 2 years 11 months ago
When does the dough go in fridge for overnight fermentation?
By BKSinAZ 2 years 11 months ago
8 By rondayvous 2 years 11 months ago
how soon can I bake with new starter?
By distortedlinds 2 years 11 months ago
26 By squattercity 2 years 11 months ago
A Taste of Ft Lauderdale
By Abe 2 years 11 months ago
12 By Benito 2 years 11 months ago
Overnight country blonde - Overproofed or underproofed ?
By Eliott 2 years 11 months ago
4 By mariana 2 years 11 months ago
Can I substitute ap flour for bread flour?
By Jaden Jin 2 years 11 months ago
4 By BKSinAZ 2 years 11 months ago
How much is too much - or am I a starter hoarder?
By tiredalloveragain 3 years ago
14 By Mini Oven 3 years ago
Day 3 starter : best way to proceed ? (Update : baking log ! - Forkish's Overnight country blonde)
By Eliott 3 years 1 month ago
90 By Eliott 3 years ago
Problems transitioning from rye/whole wheat to white flour.
By foolishpoolish 15 years 8 months ago
13 By stephjohnny 3 years ago
Help - Hooch over night on new starter
By thebakingbrunette 3 years ago
18 By rondayvous 3 years ago
All-Purpose VS Whole Wheat flour for Starter VS Bread Dough Affect Tanginess!
By chueh 3 years ago
6 By chueh 3 years ago
Rancid Flour
By marguerettabread 3 years ago
4 By rondayvous 3 years ago