Sourdough and Starters

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Topic	Replies	Last reply Sort ascending
Normal topic Anyone use Bulk Barn bread flour for sourdough in Canada? By shekay 7 years 3 months ago	13	By Lazy Loafer 7 years 3 months ago
Normal topic Relationship of Gluten Strength to Extreme Open Crumb By DanAyo 7 years 3 months ago	3	By trailrunner 7 years 3 months ago
Normal topic Left sourdough starter in fridge for weeks, now the liquid on top is black By eiriee 7 years 3 months ago	2	By Anonymous 7 years 3 months ago
Normal topic Fine vs Coarse Ground Flour By Bigblue 7 years 3 months ago	13	By dabrownman 7 years 3 months ago
Normal topic Little oven spring and soft crust By Heikjo 9 years 4 months ago	6	By aaronryorkshire 7 years 3 months ago
Normal topic Please help me with my method for mid week baking By Solano 7 years 3 months ago	5	By mutantspace 7 years 3 months ago
Normal topic Open crumb sourdough using bread machine? By Adri123 7 years 3 months ago	1	By Anonymous 7 years 3 months ago
Normal topic Inspired by Pane Cafone By Anonymous 7 years 3 months ago	6	By Anonymous 7 years 3 months ago
Hot topic Reproduction Rates of LAB to Yeast (Revisit Please) By DanAyo 7 years 3 months ago	41	By mwilson 7 years 3 months ago
Normal topic 100% WG. Fresh-milled. Red Fife and Rye. No structure, much bloom. By Bigblue 7 years 3 months ago	5	By Bigblue 7 years 3 months ago
Hot topic The batch that makes it worth all the reading time By Solano 7 years 3 months ago	33	By Solano 7 years 3 months ago
Normal topic Saccharomyces boulardii By Anonymous 7 years 7 months ago	8	By bread10 7 years 3 months ago
Normal topic Poke test for cold dough? By Litebrite 13 years 4 months ago	9	By Vishnut 7 years 3 months ago
Normal topic Delayed steps in BF / proofing By Sondelys 7 years 3 months ago	4	By Sondelys 7 years 3 months ago
Hot topic Baking with natural wild yeast water (not sourdough) By wao 17 years 8 months ago	72	By Tyler Dean 7 years 3 months ago
Normal topic Feeding starter By sjm1027 7 years 3 months ago	4	By jbovenbread 7 years 3 months ago
Normal topic 100% whole grain. Fresh milled. Red fife and Rye. By Bigblue 7 years 3 months ago	11	By dabrownman 7 years 3 months ago
Normal topic Ambient to Retarded switch By dennis 7 years 5 months ago	7	By Sondelys 7 years 3 months ago
Normal topic Banneton too long for Dutch oven By Aleik 7 years 3 months ago	8	By Aleik 7 years 3 months ago
Normal topic More Naturally Leavened Pizza Problems By hotsawce 7 years 3 months ago	3	By hotsawce 7 years 3 months ago
Normal topic How to get double ears with a single cut By DanAyo 7 years 3 months ago	8	By Solano 7 years 3 months ago
Normal topic Sourdough starter fermenting too fast By Satyr79x 7 years 3 months ago	5	By emmsf 7 years 3 months ago
Hot topic A Community Bake & Italian Beer By Anonymous 7 years 3 months ago	28	By mutantspace 7 years 3 months ago
Normal topic First Sourdough Attempt Post Mortem By minniebaker 7 years 3 months ago	10	By minniebaker 7 years 3 months ago
Normal topic Last week's sourdough projects By wildyeast.wildwoman 7 years 3 months ago	2	By franbaker 7 years 3 months ago