Sourdough and Starters

Topic Sort ascending	Replies	Last reply
Normal topic Autolysing sourdough is a huge pain and makes the process much less enjoyable for me. By icantbakeatall 5 years 1 month ago	15	By Anonymous 5 years 1 month ago
Normal topic Autolysing and CLAS By Precaud 1 year 6 months ago	4	By Precaud 1 year 6 months ago
Normal topic Autolyse? By Vtg79 8 years 5 months ago	2	By Vtg79 8 years 5 months ago
Normal topic Autolyse, Vital Gluten, Oven Temp ?s By CountryBoy 18 years 5 months ago	9	By oceanicthai 14 years 4 months ago
Normal topic Autolyse with SD Starter By sjm1027 6 years 9 months ago	9	By sjm1027 6 years 9 months ago
Normal topic Autolyse with or without levain? By johnm0123 8 years 11 months ago	14	By Filomatic 8 years 10 months ago
Normal topic Autolyse with or without levain included, with or without kneading By Muddy Gardener 4 years 8 months ago	11	By phaz 4 years 8 months ago
Hot topic Autolyse vs Not By Ming 3 years 7 months ago	19	By Ming 3 years 7 months ago
Normal topic Autolyse oops By timbit1985 10 years 6 months ago	3	By Mini Oven 10 years 6 months ago
Normal topic Autolyse in fridge? By ValerieC 7 years 5 months ago	10	By CharlesRMPL 3 years 8 months ago
Normal topic Autolyse & Hydration By DanAyo 5 years 9 months ago	2	By Alan.H 5 years 9 months ago
Normal topic Authentic Extra Sour San Francisco Sourdough Starter By karencolleen 13 years 1 month ago	5	By karencolleen 13 years ago
Normal topic Australia... can you make sourdough starter with Home Brand flour and tap water? By tiemu 9 years 11 months ago	14	By Anonymous 9 years 11 months ago
Normal topic Attempted a marbled loaf By merckurybubbles 4 years 8 months ago	4	By phaz 4 years 8 months ago
Hot topic Attempt #4, fingers crossed By Sugarowl 8 years 7 months ago	17	By Sugarowl 8 years ago
Normal topic Atta (whole wheat) Sourdough Bread By paresh1955 13 years 7 months ago	4	By Nim 13 years 6 months ago
Hot topic At what volume do you bake your sourdough? By sallam 10 years 2 months ago	31	By Anonymous 10 years 1 month ago
Normal topic At what point do I add my reactivated starter to my dough recipe? By sfsourdoughnut 9 years 3 months ago	2	By sfsourdoughnut 9 years 3 months ago
Normal topic At what dough volume increase do you proceed? By sallam 10 years 2 months ago	4	By Anonymous 10 years 2 months ago
Hot topic At the end of my tether By Anonymous 9 years 9 months ago	19	By Reynard 9 years 9 months ago
Hot topic At last... a Pane di Altamura breakthrough By Anonymous 8 years 3 months ago	31	By Anonymous 7 years 11 months ago
Normal topic As promised pictures of my vermont sourdough in loaf pans By tomsgirl 14 years 4 months ago	5	By mrfrost 14 years 4 months ago
Normal topic As least sour as possible By Barmaley 15 years 5 months ago	2	By occidental 15 years 5 months ago
Normal topic Artisan Bryan's Pan de Coco? By ahbramey 4 years 5 months ago	8	By ahbramey 4 years 4 months ago
Normal topic Artisan Bread Every Day - crumb issue By lionofdharma 14 years 7 months ago	6	By lionofdharma 14 years 7 months ago