The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Sourdough and Starters

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	Topic	Replies	Last reply
Hot topic	'Dip and Dab' Polenta Sourdough By Anonymous baker (not verified) 9 months 4 days ago	33	By Isand66 8 months 4 weeks ago
Hot topic	Reviving a Starter By Clover23 2 years 9 months ago	33	By David R 2 years 9 months ago
Hot topic	How to fix a proteolytic starter? Help By jackharv 9 months 2 weeks ago	33	By phaz 7 months 1 week ago
Hot topic	Yet another attempt to replicate classic SF SD. Pending bake. By dmsnyder 2 years 9 months ago	33	By dmsnyder 2 years 9 months ago
Hot topic	Salt and Vinegar By DJB 2 years 6 months ago	34	By DJB 2 years 6 months ago
Hot topic	Starter "Issue"...or not? By HappyHighwayman 6 years 8 months ago	34	By HappyHighwayman 6 years 8 months ago
Hot topic	Is this considered good rise? By Juergen 9 years 8 months ago	34	By FlourChild 9 years 7 months ago
Hot topic	After relocation, starter/levains behavior changed. Why isn't my levain rising-to-double anymore? By rb 7 months 1 week ago	34	By rb 6 months 1 week ago
Hot topic	Russian Rye Bread Using Excess Sourdough Starter By msneuropil 2 years 8 months ago	34	By olly 1 year 6 months ago
Hot topic	While I wait for my porridge bread By Anonymous baker (not verified) 4 years 1 month ago	34	By Lazy Loafer 4 years 1 month ago
Hot topic	Wow, oven spring! By PaddyL 13 years 6 months ago	34	By Dragonbones 12 years 4 months ago
Hot topic	Starter declining more and more... By Blub 6 years 8 months ago	34	By Blub 6 years 8 months ago
Hot topic	Why does Hamelman add instant yeast to his Volkonbrot & Pumpernickel? By loafgeek 9 years 3 months ago	34	By AnnaInMD 9 years 3 months ago
Hot topic	Are there any tests to determine starter's ability to make sourdough rise? By Cotch 1 year 3 months ago	34	By phaz 1 year 1 month ago
Hot topic	no oven spring with 15%whole wheat By Mr Meowski 6 years 5 months ago	34	By makebreadnet 6 years 5 months ago
Hot topic	The newest of newbies and his rye bread experience By Hanzosbm 7 years 4 months ago	35	By Mini Oven 6 years 8 months ago
Hot topic	Mouse holes By rhwendt 3 years 8 months ago	35	By Mini Oven 3 years 7 months ago
Hot topic	bulk fermentation and retarding By loaflove 1 year 5 months ago	35	By loaflove 1 year 3 months ago
Hot topic	room temperature vs cold fermentation By sallam 6 years 7 months ago	35	By sallam 6 years 7 months ago
Hot topic	My First Loaves By Bingowings 7 years 8 months ago	35	By Bingowings 7 years 6 months ago
Hot topic	Hydration in Cook's Illustrated sourdough recipe By yankeedave 6 years 11 months ago	35	By chefcdp 6 years 11 months ago
Hot topic	Rye By loaflove 8 months 3 weeks ago	35	By mariana 8 months 2 weeks ago
Hot topic	123 Sourdough - how to get the right consistency for proofing? By Miller 2 years 3 weeks ago	35	By Cinnabon 2 years 2 weeks ago
Hot topic	Why don't we (normally) include salt when making a starter? By Anonymous baker (not verified) 3 years 4 months ago	35	By Mini Oven 2 years 2 months ago
Hot topic	Starter: everything but volume By woefulbaker 13 years 10 months ago	36	By bwraith 13 years 10 months ago

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