Sourdough and Starters

Topic Replies Last reply
Taylor Swift and Sourdough
By AlanG 2 months 2 weeks ago
2 By JonJ 2 months 2 weeks ago
Amount to dehydrate?
By PNWguy 2 months 4 weeks ago
6 By BrianShaw 2 months 2 weeks ago
Sourdough prep is important.
By gavinc 2 months 3 weeks ago
11 By gavinc 2 months 3 weeks ago
First bake with rye. Feedback please and outstanding questions.
By Bigblue 7 years 4 months ago
17 By Bronze 2 months 3 weeks ago
Can't get enough oven spring, help!!!
By mizi 2 months 4 weeks ago
15 By PNWguy 2 months 4 weeks ago
A curious bake
By maybe 2 months 4 weeks ago
2 By Davey1 2 months 4 weeks ago
Maximum container size for Brød & Taylor Sourdough Home?
By Breadzik 5 months 2 weeks ago
20 By Davey1 3 months ago
Calculating Rise Percentage
By ADJWIS72 3 months 1 week ago
4 By barryvabeach 3 months 1 week ago
EVOO and Kalamat Olives-clas
By jo_en 3 months 2 weeks ago
3 By WanyeKest 3 months 2 weeks ago
I discarded, fed my starter, and immediately put it in the refrigerator. If I take it out, will it become active or will it require another refresh?
By seoneal90 3 months 2 weeks ago
7 By Davey1 3 months 2 weeks ago
When I make batards (oblong/oval), I get a thin doughy layer on the bottom right above the crust. When I make boules (circle), I dont get that. What could I be doing wrong?!
By icantbakeatall 3 months 3 weeks ago
9 By Moe C 3 months 2 weeks ago
How to feed if I miss the peak and starter has fallen
By alan856 3 months 4 weeks ago
3 By pkeibel 3 months 3 weeks ago
First loaf
By kaw 3 months 3 weeks ago
10 By Abe 3 months 3 weeks ago
No banneton yet
By kaw 3 months 4 weeks ago
6 By pmccool 3 months 4 weeks ago
An Interesting Way To Make A Starter
By Abe 6 months ago
33 By tpassin 3 months 4 weeks ago
My first sourdough starter has suddenly stopped rising
By Luisa Minopoli 5 months 2 weeks ago
39 By Luisa Minopoli 4 months ago
Can a starter benefit from a little stress?
By ReneR 4 months ago
10 By Davey1 4 months ago
Salt; Iodine or Not?
By BKSinAZ 4 months ago
10 By Abe 4 months ago
Help Please, my dough seems to be getting wetter as it rises and proofs.
By doongie 4 months 1 week ago
9 By tpassin 4 months ago
Maintaining rye starters and Ginsberg's "The Rye Baker"
By PJT 4 months 1 week ago
9 By Davey1 4 months 1 week ago
Trying to make real sour sourdough
By feygilo 4 months 1 week ago
12 By Yippee 4 months 1 week ago
Sourdough levain method
By gavinc 4 months 1 week ago
0 n/a
Thick Ear!
By Matt 4 months 1 week ago
7 By Matt 4 months 1 week ago
Scoring frustration when working with Rye flour breads. Pic attached.
By BKSinAZ 4 months 1 week ago
2 By Mini Oven 4 months 1 week ago
Sourdough tastes sour, but no oven spring
By MadBaker 4 months 1 week ago
9 By Davey1 4 months 1 week ago