Sourdough and Starters

Topic Replies Last reply
Internal Dough Temperature in Sourdough
By rainbowbrown 17 years 3 months ago
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happy
By sannimiti 16 years 11 months ago
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Increasing my starter for a possible large bake
By neoncoyote 15 years 3 months ago
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Freezing sourdough starter and then bringing it back to life. Thnx to Dan Lepard
By putneyal 14 years 8 months ago
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My Whole Wheat starter ain't startin'!!!
By gringogigante 14 years 5 months ago
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Converting starter to spelt
By Rocketcaver 13 years 7 months ago
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possible to substitute tartine starter for fresh cake yeast? any conversion ideas?
By peaceinesb 12 years 9 months ago
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Crumb question
By CB85 12 years 2 months ago
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Too much starter and/or time?
By Alchemist42 10 years 2 months ago
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All hydration recipe
By xox.Cassandrra 9 years 5 months ago
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Need Help to Read My Sourdough Crumbs
By Eonawi 8 years ago
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Thin,soft crust development and dark color in retarded SD breads
By wvdthree 6 years 3 months ago
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Container difference
By Maverick 5 years 9 months ago
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Day 6 Starter
By Divski 5 years 2 months ago
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Overproofed?
By Samin2016 5 years 2 months ago
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Advice on scoring
By Jake'sBakes 5 years 2 months ago
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Tip - All Fermentation should include Temperature
By DanAyo 4 years 4 months ago
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Starters are strange beasts
By greyspoke 4 years 1 month ago
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DIY Proofing Box
By paul0130 3 years 10 months ago
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Effect of freezing old dough
By sallam 1 year 11 months ago
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My daily rye sourdough
By tatter 19 years 3 months ago
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Wheat or Rye or Oat Starters
By Mini Oven 19 years ago
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Slap and fold (French fold)
By sadears 18 years 5 months ago
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Yet another starter question
By sadears 18 years 5 months ago
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Yogurt Bread redux
By jeffbellamy 17 years 4 months ago
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