Sourdough and Starters

Topic Replies Last reply
NY style sourdough rye
By Joe Fisher 19 years 1 month ago
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Freezing and Flavor
By pmccool 18 years 10 months ago
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Less starter...
By sadears 18 years 5 months ago
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Trying something new - how long...
By sadears 18 years 4 months ago
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WHOOHOO! Got some starter revived!
By Atropine 16 years 7 months ago
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Old dough from dough made with culture vs. old dough made without culture
By pattyfermenty 15 years 7 months ago
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End result difference in the bread with variable hydration starters.. ??
By Mike E 15 years 4 months ago
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Valentine's Day Dinner...the Fresh Loaf way! Tartine Sourdough Club Sandwiches of course.
By tfranko29 13 years 4 months ago
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We have lift off!
By Mdboatbum 12 years 10 months ago
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Smaller Oven Dilemma and cooking multiple loafs
By dickeytt 11 years 4 months ago
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THANK YOU
By markgo 9 years 9 months ago
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Preparing starter for use
By tjbrumme 9 years 7 months ago
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any pictures of stiff starter when it peaks/mature ?
By sallam 8 years 1 month ago
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Japanese Sourdough
By bread1965 7 years 8 months ago
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Three formulae all in different stages of fermentation
By The Roadside P… 6 years 2 months ago
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Oat porridge bread - an update
By Fondue 5 years 9 months ago
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Starter not doubling but looks active on day 4/5
By jw12866 5 years 2 months ago
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Divide before mix-ins?
By JenBakes 5 years 1 month ago
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Shaping Sourdough Batards
By Grant Bakes 5 years ago
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Starters & Flour Power
By DanAyo 5 years ago
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Rye sourdough - cold fermentation time
By citygirlbaker 4 years 4 months ago
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Retarding?
By Stephen 4 years 2 months ago
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Dough extensibility and prefermented flour
By RainingTacco 4 years 2 months ago
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Hamelman's Vermont sourdough - always a good basic loaf [fixed repost]
By technically_bread 4 years ago
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Sourdough revival - making it *more* sour?
By jplee3 3 years 3 months ago
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