Sourdough and Starters

Topic	Replies	Last reply Sort ascending
Normal topic Vermont SD Bulk Retard By dvuong 13 years 11 months ago	1	By Ford 13 years 11 months ago
Normal topic Organic apple peel sourdough starter By Breadboard 13 years 11 months ago	4	By Breadboard 13 years 11 months ago
Normal topic Feeding starters By bobku 13 years 11 months ago	5	By jcking 13 years 11 months ago
Normal topic Crusty sourdough rolls By dvuong 13 years 11 months ago	1	By flournwater 13 years 11 months ago
Normal topic Different type starters By bobku 14 years ago	4	By bobku 13 years 11 months ago
Normal topic Atta (whole wheat) Sourdough Bread By paresh1955 14 years ago	4	By Nim 14 years ago
Normal topic How strong a starter can be? By sallam 14 years ago	6	By Mini Oven 14 years ago
Normal topic Bulk fermentation and proofing By bobku 14 years ago	3	By Doc.Dough 14 years ago
Normal topic Seed Culture By alpenrose 14 years ago	5	By FoodHacker 14 years ago
Normal topic Wheat to Rye Starter? By cdnDough 14 years ago	1	By Anonymous 14 years ago
Normal topic Experimenting with pineapple juice instead of water By New2BreadMaking 14 years ago	0	n/a
Normal topic Please Help With Refining Shaping Technique - Norwhich Sourdough Recipe By NetherReine 14 years ago	4	By Mira 14 years ago
Normal topic Levain with 2 starters redux By joyfulbaker 14 years ago	3	By joyfulbaker 14 years ago
Normal topic When to Use Your Starter By raqk8 14 years ago	0	n/a
Normal topic Bulk Fermentation Time By bobku 14 years ago	13	By placebo 14 years ago
Normal topic I think I broke 'Biff'... By lemming 16 years 4 months ago	7	By MNBäcker 14 years ago
Normal topic Starter "cycles"? By Mylissa20 14 years ago	5	By Mylissa20 14 years ago
Normal topic Converting starter to spelt By Rocketcaver 14 years ago	0	n/a
Normal topic Problems Help By bobku 14 years ago	10	By ehanner 14 years ago
Normal topic Bulk retarding process By ronnie g 14 years ago	0	n/a
Normal topic Mixer help needed for Polish Country rye By JonnyP 14 years ago	5	By JonnyP 14 years ago
Normal topic Highly Efficient Gluten Degradation by Lactobacilli and Fungal Proteases during Food Processing: New Perspectives for Celiac Dis By Wyatt 14 years ago	3	By Wyatt 14 years ago
Normal topic I wonder why do we have to add yeast in Sourdough Rye Bread? By MadAboutB8 14 years 9 months ago	13	By Wyatt 14 years ago
Normal topic Cinnamon, Sourdough and Retarding By Janetcook 14 years 7 months ago	1	By Wyatt 14 years ago
Normal topic Barley malt extract By robadar 14 years 4 months ago	4	By Wyatt 14 years ago