Sourdough and Starters

Topic	Replies	Last reply Sort ascending
Normal topic 1000g versus 500g batch By Faering 3 months 3 weeks ago	7	By fredsbread 3 months 3 weeks ago
Normal topic My starter doesn't accept white flour By caca 4 months ago	9	By caca 3 months 3 weeks ago
Normal topic After 8 days starter is not doubling By Elan 4 months ago	11	By Abe 4 months ago
Normal topic Starter doesn't rise? By meko 4 months ago	2	By squattercity 4 months ago
Normal topic Question about a sandwich loaf technique By benjamin163 4 months ago	4	By Dave Cee 4 months ago
Normal topic Trials with Red Fife By Canucklehead 4 months ago	7	By Canucklehead 4 months ago
Normal topic Starter still not mature (and smelling like alcohol) By BreadAndFriendship 4 months ago	8	By Davey1 4 months ago
Normal topic Help! Sourdough not rising anymore By freckles99 4 months 2 weeks ago	15	By freckles99 4 months ago
Normal topic Fermenting until sugar and gluten is completely broken down By LevityBaker 7 years 10 months ago	12	By pmccool 4 months ago
Normal topic Starter smells like rotten eggs By JamD 5 years 1 month ago	6	By Davey1 4 months 1 week ago
Normal topic Starting a starter -- discarding half for 10-14 days? By BreadAndFriendship 4 months 2 weeks ago	4	By BreadAndFriendship 4 months 1 week ago
Hot topic San Francisco Sourdough Conclusion By doughooker 4 months 3 weeks ago	16	By alcophile 4 months 1 week ago
Normal topic Bacteria/safety By NurseRatched 4 months 1 week ago	3	By Davey1 4 months 1 week ago
Normal topic White starter in rye bread By mateuszm7 4 months 1 week ago	5	By PNWguy 4 months 1 week ago
Hot topic A few questions (consistency and final proofing) By The New Guy 4 months 2 weeks ago	16	By The New Guy 4 months 1 week ago
Normal topic Can I have a crumb read? By Angela Schlender 4 months 2 weeks ago	6	By Davey1 4 months 1 week ago
Normal topic Why won't our wheat sourdough rise? Please help! By itisiperson 4 months 2 weeks ago	5	By lflescher@gmail.com 4 months 2 weeks ago
Normal topic 50% hydration starter is tripling in size every 24 hour refresh, but when I use it in a recipe it fails to work By erotavlas 4 months 3 weeks ago	12	By sparkfan 4 months 2 weeks ago
Normal topic Can anyone point me at some starter science info? Looking for specific feeding ratios. By LittleGirlBlue 4 months 3 weeks ago	6	By Davey1 4 months 2 weeks ago
Normal topic Seam Side Down Proofing? By PNWguy 4 months 3 weeks ago	8	By ll433 4 months 3 weeks ago
Normal topic Is it fermenting? By Sour_Baker 4 months 3 weeks ago	5	By The Roadside P… 4 months 3 weeks ago
Normal topic French T65 flour for sourdough By pollybaker 9 months 3 weeks ago	13	By The New Guy 4 months 3 weeks ago
Hot topic Sourdough coconut bread recipe By catreu 6 years 2 months ago	30	By Trailguy 4 months 3 weeks ago
Normal topic Proofing issue? By MPH23 4 months 3 weeks ago	2	By The Roadside P… 4 months 3 weeks ago
Normal topic Why is Farina 0 used in addition to Manitoba flour in this lievito madre instruction? By erotavlas 5 months ago	1	By mwilson 4 months 4 weeks ago