Sourdough and Starters

Topic Sort descending	Replies	Last reply
Normal topic Wet dough for large holes is too soft... By emmett518 7 years 8 months ago	4	By Mini Oven 7 years 8 months ago
Normal topic Wet dough hard to shape By Beatlebill77 6 years 2 months ago	10	By DanAyo 6 years 2 months ago
Normal topic wet levain, local breads By Bella 17 years 8 months ago	5	By Bella 17 years 8 months ago
Hot topic Wet loaves... close to giving up. By davidcwilliams 14 years ago	72	By Chuck 14 years ago
Normal topic Wet or Too Wet? By RalphP 9 years 9 months ago	4	By tgrayson 9 years 8 months ago
Normal topic Wet Starter v. Firm Starter and Hydration Percentages By hydestone 15 years 2 months ago	5	By hydestone 15 years 2 months ago
Normal topic Wet/gummy cake like texture By Sueded 8 years 1 month ago	6	By Lazy Loafer 8 years 1 month ago
Normal topic What % of Dough is lost By DanAyo 8 years 2 months ago	5	By Doc.Dough 8 years 2 months ago
Normal topic What 5 Grains are in Hamelman’s Five-Grain Levain? By DanAyo 7 years 9 months ago	3	By leslieruf 7 years 9 months ago
Hot topic What a difference Flour can make... By PetraR 10 years 11 months ago	17	By Anonymous 10 years 11 months ago
Normal topic What a lovely whole wheat sourdough recipe By Anonymous 4 years 9 months ago	4	By cfraenkel 4 years 9 months ago
Normal topic What am I doing wrong? By elizajane 3 years 1 month ago	7	By Rempejek 3 years 1 month ago
Normal topic What am I doing wrong? By steve817 17 years 10 months ago	13	By steve817 17 years 9 months ago
Normal topic What am I doing wrong? By Marni 17 years 1 month ago	6	By Susan 17 years 1 month ago
Hot topic What am I doing wrong? By ichadwick 11 years 11 months ago	17	By ichadwick 11 years 9 months ago
Normal topic What am I doing? By chleba 6 years 9 months ago	8	By Debra Wink 6 years 9 months ago
Normal topic What are the advantages of a high hydration bread? By Gpats 6 years 5 months ago	7	By Mini Oven 6 years 5 months ago
Hot topic What are the problems with exceptionally long autolyse? By BobbyFourFingers 6 years 1 month ago	27	By BobbyFourFingers 6 years 1 month ago
Normal topic What are the signs that bulk fermentation has gone long enough By OldWoodenSpoon 16 years ago	1	By breadsong 16 years ago
Normal topic what better to serve with sourdough bread?...CIOPPINO!! By tfranko29 13 years 10 months ago	0	n/a
Normal topic what breads convinced you to return to commercial yeast? By mizrachi 13 years 8 months ago	13	By justkeepswimming 3 years 11 months ago
Normal topic What can I do for bigger bubbles? By Kaktus 1 month 2 weeks ago	10	By Abe 1 month 2 weeks ago
Normal topic What can I do w/this 'hybrid' thick starter?? By emrose 15 years 8 months ago	2	By milwaukeecooking 15 years 8 months ago
Normal topic What can I learn from this bake? By CedyBakes 5 years ago	6	By phaz 5 years ago
Normal topic What caused SD English muffins & crumpets to have a grey, brown discoloration? By margieluvschaz 15 years 7 months ago	2	By SylviaH 15 years 7 months ago