Sourdough and Starters

Topic	Replies Sort descending	Last reply
Hot topic no expansion along scoring lines By liming 9 years 5 months ago	25	By liming 9 years 5 months ago
Hot topic Bagatelle T65 - First test of many... Amazing flour! By _vk 8 years 9 months ago	25	By Emmalhair 4 years 9 months ago
Hot topic A couple of newb questions By enchant 8 years 8 months ago	25	By Jane Dough 8 years 8 months ago
Hot topic When to feed prior to baking? By enchant 8 years 6 months ago	25	By Anonymous 8 years 6 months ago
Hot topic Keys to an Open Crumb By jmoore 7 years 4 months ago	25	By mthannigan 4 years 5 months ago
Hot topic Levain amount for long bulk ferment ? By ValerieC 7 years 3 months ago	25	By DanAyo 5 years 4 months ago
Hot topic What is the affect of a starter on the gluten and dough strength? By DanAyo 7 years 1 month ago	25	By Doc.Dough 7 years 1 month ago
Hot topic Help me refrain from slicing my first sourdough loaf! By brec 6 years 7 months ago	25	By brec 6 years 6 months ago
Hot topic Help Needed with High Hydration Ears By DanAyo 5 years 8 months ago	25	By MTloaf 5 years 8 months ago
Hot topic Need help with my Lievito Madre - first time panettone baker! By paula_ithaca 4 years 7 months ago	25	By CucinaValentino 3 years 3 months ago
Hot topic Starter won't double in size with 100% Canadian AP flour By thiago 3 years 7 months ago	25	By SunnyGail 3 years 6 months ago
Hot topic Feeding Rye Sour By byomtov 2 years 9 months ago	25	By louiscohen 2 years 6 months ago
Hot topic First time recipe By Nbryant130 1 year 4 months ago	25	By tpassin 1 year 3 months ago
Hot topic Converting a recipe that uses Instant yeast to a sourdough starter recipe By BrotBoy 17 years 5 months ago	25	By Peggy Nielsen 5 years 1 month ago
Hot topic Oh please, Grow for me! The saga of Audrey 2, the little starter that wouldn't By Yumarama 17 years 3 months ago	25	By Yumarama 17 years 3 months ago
Hot topic 1:2:2 vs 1:3:4 feeding By aryaya 16 years 2 months ago	25	By Anonymous 4 years 6 months ago
Hot topic can you combine starter "wastes" in a container in the fridge, and let them accumulate? By photojess 16 years ago	25	By Doc Tracy 15 years 6 months ago
Hot topic Why don't we share ideas as to what to do with left-over sourdough starters? By cfmuirhead 15 years 11 months ago	25	By Doc Tracy 15 years 6 months ago
Hot topic Micro organisms - air vs grain By marieJ 15 years 9 months ago	25	By marieJ 15 years 8 months ago
Hot topic Starting and maintaining a live sourdough culture in Southeast Asia By pantone_000 11 years 7 months ago	25	By pantone_000 10 years 10 months ago
Hot topic Yeast Water as a replacement for Osmotolerant commercial yeast? By RoundhayBaker 10 years 2 months ago	25	By Wendy K 7 years 9 months ago
Hot topic No air holes in sourdough By barraboy1 9 years 10 months ago	25	By Dailybread 5 years 1 month ago
Hot topic Achieving true San Fran Sourdough...whatever that means By paul0130 9 years 8 months ago	25	By Maverick 9 years 8 months ago
Hot topic pH and BF when starting nb is high By SunnyGail 8 months 2 weeks ago	26	By albacore 8 months 1 week ago
Hot topic I need help reg. Biga, Poolish, Levain By PetraR 11 years 2 months ago	26	By ElPanadero 11 years 2 months ago