Sourdough and Starters

Topic Replies Last reply
DIY Proofing Box
By paul0130 3 years 9 months ago
0 n/a
Effect of freezing old dough
By sallam 1 year 10 months ago
0 n/a
My daily rye sourdough
By tatter 19 years 3 months ago
0 n/a
Wheat or Rye or Oat Starters
By Mini Oven 18 years 11 months ago
0 n/a
Slap and fold (French fold)
By sadears 18 years 5 months ago
0 n/a
Yet another starter question
By sadears 18 years 5 months ago
0 n/a
Yogurt Bread redux
By jeffbellamy 17 years 4 months ago
0 n/a
Internal Dough Temperature in Sourdough
By rainbowbrown 17 years 2 months ago
0 n/a
happy
By sannimiti 16 years 10 months ago
0 n/a
Is this a record?
By clazar123 16 years 5 months ago
0 n/a
Increasing my starter for a possible large bake
By neoncoyote 15 years 3 months ago
0 n/a
Freezing sourdough starter and then bringing it back to life. Thnx to Dan Lepard
By putneyal 14 years 8 months ago
0 n/a
My Whole Wheat starter ain't startin'!!!
By gringogigante 14 years 4 months ago
0 n/a
Converting starter to spelt
By Rocketcaver 13 years 7 months ago
0 n/a
possible to substitute tartine starter for fresh cake yeast? any conversion ideas?
By peaceinesb 12 years 9 months ago
0 n/a
Crumb question
By CB85 12 years 2 months ago
0 n/a
Too much starter and/or time?
By Alchemist42 10 years 1 month ago
0 n/a
All hydration recipe
By xox.Cassandrra 9 years 4 months ago
0 n/a
Need Help to Read My Sourdough Crumbs
By Eonawi 8 years ago
0 n/a
Tip - Ground Coffee, a great add-in
By DanAyo 6 years 8 months ago
0 n/a
Thin,soft crust development and dark color in retarded SD breads
By wvdthree 6 years 3 months ago
0 n/a
Container difference
By Maverick 5 years 8 months ago
0 n/a
Overproofed?
By Samin2016 5 years 2 months ago
0 n/a
Advice on scoring
By Jake'sBakes 5 years 1 month ago
0 n/a
Tip - All Fermentation should include Temperature
By DanAyo 4 years 3 months ago
0 n/a