Sourdough and Starters

Topic	Replies Sort ascending	Last reply
Normal topic Converting from wheat to rye By Ricko 16 years 7 months ago	1	By dmsnyder 16 years 7 months ago
Normal topic more questions about sourdough By msbreadbaker 14 years 8 months ago	1	By pmccool 14 years 8 months ago
Normal topic Lessons learned I hop By Anonymous 14 years 8 months ago	1	By Chuck 14 years 8 months ago
Normal topic Lessons Learned from Carl's Friends By YeastyBob 14 years 6 months ago	1	By OldWoodenSpoon 14 years 6 months ago
Normal topic Rephrasing -- turning a liquid starter to a firm starter By gringogigante 14 years 5 months ago	1	By totels 14 years 5 months ago
Normal topic Determining Starter Strength By JimmySting 12 years 3 months ago	1	By bobku 12 years 3 months ago
Normal topic Slightly moldy starter By lizz1155 11 years 4 months ago	1	By DavidEF 11 years 4 months ago
Normal topic Sourdough Yeast and Gout By drboyd 10 years 8 months ago	1	By drboyd 10 years 8 months ago
Normal topic Happy New Year - starters on holiday By drogon 8 years 6 months ago	1	By pmccool 8 years 6 months ago
Normal topic Effect of bulk ferment and final proof times on oven spring By Anonymous 8 years 6 months ago	1	By MichaelLily 8 years 6 months ago
Normal topic Bulk ferment in relation to starter time By chleba 8 years 5 months ago	1	By Vtg79 8 years 5 months ago
Normal topic Sourdough Ciabatta By oo7wazzy 8 years 2 months ago	1	By pul 8 years 2 months ago
Normal topic Proper Fridge Temp for Fermenting Sourdough By Got-to-Baguette-Up 8 years 1 month ago	1	By RoundhayBaker 8 years 1 month ago
Normal topic 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
Normal topic Flat flat sourdough (via Tartine recipe) By Anonymous 7 years 10 months ago	1	By Mini Oven 7 years 10 months ago
Normal topic Storing Starter Discard? By jenjen819 7 years 5 months ago	1	By FloridaShark 7 years 5 months ago
Normal topic Need help with high hydration dough proofing By UpsideDan 6 years 6 months ago	1	By barryvabeach 6 years 6 months ago
Normal topic Panettone advice By seyfades 5 years 7 months ago	1	By mwilson 5 years 6 months ago
Normal topic Tangzhong and Affordable Loaf Discussion By DanAyo 5 years 4 months ago	1	By DanAyo 5 years 4 months ago
Normal topic Is there a certain ideal ratio of starter to flour? I have read 20-30% starter is ideal. By icantbakeatall 5 years 1 month ago	1	By dbazuin 5 years 1 month ago
Normal topic Timing With the Starter and Autolyse By swedishflish 5 years ago	1	By swedishflish 5 years ago
Normal topic First sourdough attempt wholemeal rye By Saltfish 4 years 10 months ago	1	By Mini Oven 4 years 10 months ago
Normal topic Kneading after (partial) bulk fermentation By Derekfd 4 years 3 months ago	1	By phaz 4 years 3 months ago
Normal topic humidity for starter By metropical 1 year 8 months ago	1	By tpassin 1 year 8 months ago
Normal topic microbakery timeline for a full time student and father By yonatan 1 year 6 months ago	1	By fredsbread 1 year 6 months ago