Sourdough and Starters

Topic Replies Last reply
Making several at a time. Temperature control & consistent results. What's your method?
By p2 1 year 9 months ago
2 By CrustyJohn 1 year 9 months ago
What is sourdough, and why bother?
By rondayvous 3 years ago
21 By rondayvous 1 year 9 months ago
Debra Wink interview
By GaryBishop 1 year 9 months ago
2 By rondayvous 1 year 9 months ago
Cheating
By loaflove 1 year 9 months ago
9 By Josh_F 1 year 9 months ago
Steam and ears. An epiphony
By benjamin163 1 year 9 months ago
8 By seasidejess 1 year 9 months ago
Sweet starter
By Sour_Baker 1 year 9 months ago
4 By Sour_Baker 1 year 9 months ago
Gray/blue spots on bottom of baked loaf
By Benja-west 9 years 11 months ago
19 By Phinicky 1 year 9 months ago
Horizontal Cracks
By Rachel. 1 year 9 months ago
3 By alcophile 1 year 9 months ago
Bread tunneling
By Dorit 1 year 9 months ago
18 By Dorit 1 year 9 months ago
rusbrot's Thermophi-SD Starter w/Zoji BM
By jo_en 1 year 9 months ago
7 By jo_en 1 year 9 months ago
Is this underproved ? Over fermented?
By Missmoneypenny 4 years 5 months ago
19 By Benito 1 year 9 months ago
Older Starter lost Vigor
By DanAyo 1 year 9 months ago
9 By Abe 1 year 9 months ago
How to increase yesat population in sourdough starter
By Gabicmacola 5 years 3 months ago
18 By Markos 1 year 9 months ago
Baker's math for hydration & salt with varying starter
By Ittayd 1 year 9 months ago
8 By albacore 1 year 9 months ago
Over proof?
By Outdoor720 1 year 9 months ago
4 By Phazm 1 year 9 months ago
Flat loaves
By holcomberogue 1 year 9 months ago
5 By tpassin 1 year 9 months ago
Potato flake starter - need help with maybe converting
By Cahh 1 year 9 months ago
2 By Phazm 1 year 9 months ago
microbakery timeline for a full time student and father
By yonatan 1 year 9 months ago
1 By fredsbread 1 year 9 months ago
My Starter seems inactive?
By kirstendebeer 1 year 9 months ago
7 By squattercity 1 year 9 months ago
Panettone Final Proof Duration
By albacore 1 year 9 months ago
2 By albacore 1 year 9 months ago
Sponge Turns to Goo
By doughooker 1 year 9 months ago
17 By suave 1 year 9 months ago
Bulk ferment in the tropics
By Sour_Baker 1 year 9 months ago
5 By Phazm 1 year 9 months ago
Baking staight from the fridge doesn't produce results as good as letting the dough come up to room temperature.
By icantbakeatall 5 years 2 months ago
8 By tpassin 1 year 9 months ago
Big holes at top of loaves
By TracyF 1 year 10 months ago
6 By seasidejess 1 year 9 months ago
60% Home-Milled Grain
By pogrmman 1 year 10 months ago
3 By Our Crumb 1 year 9 months ago