The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Sourdough and Starters

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	Topic	Replies	Last reply
Normal topic	Results of % Rise during Bulk Ferment Experiment By barryvabeach 4 years 8 months ago	10	By headupinclouds 2 years 10 months ago
Normal topic	Help baking w/ heritage flours By LauraJP 2 years 10 months ago	8	By RedPentacleB 2 years 10 months ago
Normal topic	Bulk Fermentation took too long By Fost9508 2 years 10 months ago	2	By Mini Oven 2 years 10 months ago
Normal topic	Tartine Potato Focaccia By citygirlbaker 2 years 10 months ago	9	By citygirlbaker 2 years 10 months ago
Normal topic	Awesome third loaf By royalkangaroo 2 years 10 months ago	0	n/a
Normal topic	Uneven scoring expansion - Advice needed By peach5757 2 years 10 months ago	3	By AlanG 2 years 10 months ago
Normal topic	Baking sourdough in a loaf tin (or similar) - hints? By Muddy Gardener 2 years 10 months ago	11	By Dave Cee 2 years 10 months ago
Normal topic	Do you feed the discard? By AmandaNWP 3 years 7 months ago	12	By maribosco 2 years 10 months ago
Normal topic	Starter temperature By harum 2 years 10 months ago	0	n/a
Normal topic	Will pineapple juice help my starter 2 weeks in? By sirimakingbread 2 years 10 months ago	3	By Uzbek 2 years 10 months ago
Normal topic	Link to Science of Sourdough webinar from Knowable Magazine By Doc.Dough 3 years 1 month ago	7	By Abe (not verified) 2 years 10 months ago
Normal topic	Primo Gusto high gluten flour giving me poor gluten development/dough strength By wvdthree 3 years 6 months ago	12	By RedWinter 2 years 10 months ago
Normal topic	Chickpea sourdough rolls/kumru/nohut ekmeği By stevedrewking 2 years 10 months ago	3	By Sabina 2 years 10 months ago
Hot topic	A "Simple" Liquid Starter: The Sullivan Street Bakery Cookbook By Grigio 5 years 10 months ago	18	By Draper6 2 years 10 months ago
Normal topic	Just Getting Started..Looking for Advice By Orla V 2 years 10 months ago	3	By pmccool 2 years 10 months ago
Normal topic	Loaves hard to cut? By royalkangaroo 2 years 10 months ago	5	By Benito 2 years 10 months ago
Hot topic	Keys to an Open Crumb By jmoore 5 years 9 months ago	25	By mthannigan 2 years 10 months ago
Hot topic	New Starter - Pineapple Solution - What is Happening? By DanAyo 4 years 7 months ago	27	By Abe (not verified) 2 years 10 months ago
Hot topic	100% Organic Whole Wheat, Levain, & No Knead? By davidhunternyc 7 years 7 months ago	18	By Mini Oven 2 years 10 months ago
Normal topic	Stiff rye starter? By The Almighty Loaf 3 years 7 months ago	14	By greyspoke 2 years 10 months ago
Normal topic	Rye Sourdoughs Splitting Open By angel of bread 2 years 10 months ago	7	By suave 2 years 10 months ago
Normal topic	1:4:4 vs. 1:1:1 loaf By citygirlbaker 2 years 10 months ago	13	By Uzbek 2 years 10 months ago
Normal topic	I want to buy a batard banneton. I have an 8-9" boule banneton. What is the equivalent? By icantbakeatall 2 years 10 months ago	2	By Mini Oven 2 years 10 months ago
Normal topic	Sourdough Bread - Improved... I think By Fost9508 2 years 10 months ago	6	By Benito 2 years 10 months ago

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