Sourdough and Starters

Topic Replies Last reply
Comparison of the starter with High amount of Bacteria VS Yeast
By sonorvinh 7 years ago
1 By leslieruf 7 years ago
Increase for Volume Baking
By Chenoa 4 years 9 months ago
1 By barryvabeach 4 years 9 months ago
Is it mostly liquid?
By Carl Bergensis 14 years 10 months ago
0 n/a
sourdough pretzels
By tfranko29 13 years 6 months ago
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Encouragement for the Newbie Sourdough
By Jezella 12 years 5 months ago
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Flour used to feed a starter, how does it effect bread?
By Born2Bake 12 years 4 months ago
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Technical reading... yes I think well of Sourdough.
By CookingWithWhiskers 10 years 9 months ago
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KAF on drying a starter
By metropical 10 years 2 months ago
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Starter, Levain & such OH MY!
By The Bread Ston… 9 years 5 months ago
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Sharing my bread-design calculator
By UpsideDan 6 years 5 months ago
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Gumminess
By ValerieC 6 years 4 months ago
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Sourdough Baguette
By Lensi Pensi 5 years 11 months ago
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Look what Trevor is doing!
By DanAyo 5 years 5 months ago
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Starter Information - a good read
By DanAyo 5 years 1 month ago
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Two questions about the Tartine Basic Country Loaf recipe and sourdough history
By zellyn 5 years 1 month ago
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refresh schedule
By tamwr 5 years ago
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scoring
By loaflove 4 years 4 months ago
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Seeking opinions on level of proofing
By Tropical 3 years 10 months ago
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When to retard the dough and surface drama
By Pedro Pan 19 years 3 months ago
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whole wheat
By qahtan 19 years ago
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Holes
By sadears 18 years 5 months ago
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Water Pan Placement
By somegeek 16 years 3 months ago
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threw out my apple starter from pain aux pommes (village baker)
By rolls 16 years 3 months ago
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sd for instant yeast
By patnx2 15 years 7 months ago
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Kombucha Starter
By JLatimer 15 years 3 months ago
0 n/a