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	Keeping S&F's on same side By Nova 3 years 7 months ago	0	n/a
Normal topic	Starters, pH, LAB, & Acids By DanAyo 3 years 7 months ago	0	n/a
Normal topic	rye starter smells bad By jimmyoven 3 years 7 months ago	8	By Gadjowheaty 3 years 6 months ago
Normal topic	Converting Herman Starter to Traditional Sourdough By SmokedChuck 3 years 6 months ago	0	n/a
Normal topic	Over-proofed, isn't it??? By SunnyGail 3 years 6 months ago	4	By SunnyGail 3 years 6 months ago
Normal topic	The Last Sourdough bread recipe you’ll ever need / The Bread Code By SunnyGail 3 years 6 months ago	13	By SunnyGail 3 years 6 months ago
Normal topic	Inoculation size and stickiness By RainingTacco 3 years 6 months ago	2	By DanAyo 3 years 6 months ago
Normal topic	'Cold proof' and 'Room Temperature proofing' By Carlo_Panadero 3 years 7 months ago	9	By Carlo_Panadero 3 years 6 months ago
Normal topic	Why is Koji sourdough starter made with cooked rice instead of raw? By lanlanonearth 3 years 6 months ago	2	By mwilson 3 years 6 months ago
Normal topic	Champlain Sourdough bread By SunnyGail 3 years 6 months ago	12	By SunnyGail 3 years 6 months ago
Normal topic	My starter has an orange layer on top, but works well. By latecookies 3 years 6 months ago	2	By Mini Oven 3 years 6 months ago
Normal topic	Sourdough Starter Analysis By Samammie 3 years 6 months ago	6	By Samammie 3 years 6 months ago
Normal topic	Rehydrated my starter from July 2019 By Sugarowl 3 years 6 months ago	2	By Sugarowl 3 years 6 months ago
Normal topic	Can dough survive if temp during bulk reaches 37°C /98.6°F ???? By SunnyGail 3 years 6 months ago	11	By SunnyGail 3 years 6 months ago
Normal topic	Question about my starter By Sarahbear1408 3 years 6 months ago	3	By phaz 3 years 6 months ago
Normal topic	Sourdough changed when dried parmesan cheese added By glenda 3 years 6 months ago	7	By breadforfun 3 years 6 months ago
Normal topic	under proofed? over proofed? Handling issues? Something else?? By SunnyGail 3 years 6 months ago	4	By SunnyGail 3 years 6 months ago
Hot topic	Complete fail with enriched dough By Ilya Flyamer 3 years 7 months ago	32	By Benito 3 years 6 months ago
Normal topic	overfermentation By loaflove 3 years 6 months ago	3	By loaflove 3 years 6 months ago
Normal topic	Is it just me, or is Instagram wrong? By CurlyBaker 3 years 7 months ago	7	By justkeepswimming 3 years 6 months ago
Normal topic	Sourdough Help By Synrednov 3 years 6 months ago	1	By mariana 3 years 6 months ago
Normal topic	pH of dough (not starter) By SoniaR 3 years 6 months ago	3	By Gadjowheaty 3 years 6 months ago
Normal topic	Starter doubling or tripling - time or target? By Gadjowheaty 3 years 6 months ago	2	By Gadjowheaty 3 years 6 months ago
Hot topic	What happened to my starter? Help! By JimmyChoCho 13 years 4 months ago	20	By Dan Alexa 3 years 6 months ago
Normal topic	Judging the fermentation - what to aim for? By Olga 3 years 6 months ago	2	By phaz 3 years 6 months ago

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