Sourdough and Starters

Topic	Replies	Last reply Sort ascending
Normal topic Alaskan Sour Dough Starter By bobkay1022 12 years 11 months ago	10	By bobkay1022 12 years 11 months ago
Normal topic Question on Eric's Favorite rye By Donna322 12 years 11 months ago	4	By Donna322 12 years 11 months ago
Normal topic Brazilian Flour By Diogo Riedi 13 years ago	12	By Diogo Riedi 12 years 11 months ago
Hot topic Today's JH 5 Grain Levain Bake By Song Of The Baker 12 years 11 months ago	23	By Song Of The Baker 12 years 11 months ago
Normal topic Would anyone mind helping me convert this to sourdough? By Heidela123 12 years 11 months ago	9	By Heidela123 12 years 11 months ago
Normal topic the last rise and no big holes By pambakesbread 12 years 11 months ago	4	By dmsnyder 12 years 11 months ago
Normal topic Starter Victim of Sandy By Sjadad 12 years 11 months ago	6	By gmagmabaking2 12 years 11 months ago
Normal topic Successful revitalization of starter By Maverick 12 years 11 months ago	3	By Maverick 12 years 11 months ago
Normal topic LIQUID LEVAIN BUILD TIMINGS By PaulZ 12 years 11 months ago	3	By vtsteve 12 years 11 months ago
Normal topic fun with a mistake By grind 12 years 11 months ago	5	By mgbetz 12 years 11 months ago
Normal topic Oakland Sourdough Fail By Song Of The Baker 12 years 11 months ago	11	By baybakin 12 years 11 months ago
Normal topic Can I Autolyse for 12 or more hours with just flour and water? By Bread Head 12 years 11 months ago	9	By FlourChild 12 years 11 months ago
Normal topic Is it safe to keep my starter in a fridge with an antibacterial filter? By brødfyr 12 years 11 months ago	2	By Doc.Dough 12 years 11 months ago
Normal topic My 1st attempt was a success, but.... By huskerfoos 12 years 11 months ago	2	By huskerfoos 12 years 11 months ago
Normal topic Tried Ultragrain flour with 30% WW in a Sourdough, and so far I don't care for it. By Nick Sorenson 12 years 11 months ago	5	By subfuscpersona 12 years 11 months ago
Normal topic Real Scalded Milk instead of bakers powdered milk (or even more importantly instead of water)? By Nick Sorenson 12 years 11 months ago	7	By Mini Oven 12 years 11 months ago
Hot topic Oakland Sourdough 99.99999% Success By Song Of The Baker 12 years 11 months ago	19	By dabrownman 12 years 11 months ago
Normal topic Baking Tartine Country Bread By a.little.bread 12 years 11 months ago	1	By sasidhar79 12 years 11 months ago
Normal topic Anyone use a 'sponge' for Sourdough? I think that's the word for it... i.e. not all the ingredients upfront. By Nick Sorenson 12 years 11 months ago	1	By PaddyL 12 years 11 months ago
Normal topic PreFerment Problem By Song Of The Baker 13 years ago	11	By Song Of The Baker 12 years 11 months ago
Hot topic General Discussion about Prefermenting Dough By Country Bread Baker 13 years ago	24	By Janetcook 13 years ago
Normal topic Dark spots, streaks in dough By fatherjay 13 years ago	5	By MANNA 13 years ago
Normal topic Hallelujah!!! Updated. By gmagmabaking2 13 years ago	5	By cor 13 years ago
Normal topic Building Starter for Recipe - HELP! By TastefulLee 13 years ago	2	By TastefulLee 13 years ago
Normal topic Is it practical to maintain the Full Sour (of 3 Stage Detmolder Process) for future use ? By Wade37 13 years ago	5	By Juergen Krauss 13 years ago