Sourdough and Starters

Topic Replies Last reply
Slightly moldy starter
By lizz1155 11 years 4 months ago
1 By DavidEF 11 years 4 months ago
Sourdough Yeast and Gout
By drboyd 10 years 8 months ago
1 By drboyd 10 years 8 months ago
Effect of bulk ferment and final proof times on oven spring
By Anonymous 8 years 5 months ago
1 By MichaelLily 8 years 5 months ago
Bulk ferment in relation to starter time
By chleba 8 years 5 months ago
1 By Vtg79 8 years 5 months ago
Sourdough Ciabatta
By oo7wazzy 8 years 1 month ago
1 By pul 8 years 1 month ago
Proper Fridge Temp for Fermenting Sourdough
By Got-to-Baguette-Up 8 years 1 month ago
1 By RoundhayBaker 8 years 1 month ago
Is my starter bubbling from yeast or other gas producing bacteria?
By picalowpiepi 7 years 10 months ago
1 By Anonymous 7 years 10 months ago
Flat flat sourdough (via Tartine recipe)
By Anonymous 7 years 10 months ago
1 By Mini Oven 7 years 10 months ago
Storing Starter Discard?
By jenjen819 7 years 5 months ago
1 By FloridaShark 7 years 5 months ago
Comparison of the starter with High amount of Bacteria VS Yeast
By sonorvinh 6 years 11 months ago
1 By leslieruf 6 years 11 months ago
Need help with high hydration dough proofing
By UpsideDan 6 years 6 months ago
1 By barryvabeach 6 years 6 months ago
Panettone advice
By seyfades 5 years 6 months ago
1 By mwilson 5 years 6 months ago
Is there a certain ideal ratio of starter to flour? I have read 20-30% starter is ideal.
By icantbakeatall 5 years ago
1 By dbazuin 5 years ago
Timing With the Starter and Autolyse
By swedishflish 5 years ago
1 By swedishflish 5 years ago
First sourdough attempt wholemeal rye
By Saltfish 4 years 10 months ago
1 By Mini Oven 4 years 10 months ago
Increase for Volume Baking
By Chenoa 4 years 8 months ago
1 By barryvabeach 4 years 8 months ago
Kneading after (partial) bulk fermentation
By Derekfd 4 years 3 months ago
1 By phaz 4 years 3 months ago
Converting from wheat to rye
By Ricko 16 years 6 months ago
1 By dmsnyder 16 years 6 months ago
more questions about sourdough
By msbreadbaker 14 years 8 months ago
1 By pmccool 14 years 8 months ago
Lessons learned I hop
By Anonymous 14 years 7 months ago
1 By Chuck 14 years 7 months ago
Lessons Learned from Carl's Friends
By YeastyBob 14 years 6 months ago
1 By OldWoodenSpoon 14 years 6 months ago
Rephrasing -- turning a liquid starter to a firm starter
By gringogigante 14 years 5 months ago
1 By totels 14 years 5 months ago
Determining Starter Strength
By JimmySting 12 years 3 months ago
1 By bobku 12 years 3 months ago
Look what Trevor is doing!
By DanAyo 5 years 5 months ago
0 n/a
Encouragement for the Newbie Sourdough
By Jezella 12 years 5 months ago
0 n/a