Sourdough and Starters

Topic	Replies Sort descending	Last reply
Hot topic YW ratio for Levain or Bread Dough By DanAyo 3 years ago	33	By DanAyo 3 years ago
Hot topic Raisin Yeast Water pH during fermentation By HeiHei29er 3 years ago	33	By Benito 3 years ago
Hot topic 125% liquid non-bleached all-purpose starter = No Sour By sournewb71 12 years 4 months ago	33	By Debra Wink 12 years 4 months ago
Hot topic Sourdough fail By JessicaW3 10 years 8 months ago	33	By dabrownman 10 years 8 months ago
Hot topic This is getting to be too much work! By Littlebrooklyn 10 years 8 months ago	33	By Littlebrooklyn 10 years 8 months ago
Hot topic The batch that makes it worth all the reading time By Solano 6 years 8 months ago	33	By Solano 6 years 7 months ago
Hot topic Reviving a Starter By Clover23 6 years 1 month ago	33	By David R 6 years ago
Hot topic SD Flavor as it relates to PFF%, Time, & Temp By DanAyo 3 years 1 month ago	34	By GaryBishop 3 years 1 month ago
Hot topic Everything but the spring By SkipII 1 year 8 months ago	34	By tpassin 1 year 8 months ago
Hot topic Wow, oven spring! By PaddyL 16 years 10 months ago	34	By Dragonbones 15 years 7 months ago
Hot topic Is this considered good rise? By Juergen 12 years 11 months ago	34	By FlourChild 12 years 11 months ago
Hot topic Why does Hamelman add instant yeast to his Volkonbrot & Pumpernickel? By loafgeek 12 years 7 months ago	34	By AnnaInNC 12 years 6 months ago
Hot topic Starter "Issue"...or not? By HappyHighwayman 10 years ago	34	By HappyHighwayman 9 years 11 months ago
Hot topic Starter declining more and more... By Blub 10 years ago	34	By Blub 9 years 11 months ago
Hot topic While I wait for my porridge bread By Anonymous 7 years 5 months ago	34	By Lazy Loafer 7 years 4 months ago
Hot topic Russian Rye Bread Using Excess Sourdough Starter By msneuropil 6 years ago	34	By olly 4 years 9 months ago
Hot topic Salt and Vinegar By DJB 5 years 10 months ago	34	By Mini Oven 5 years 10 months ago
Hot topic After relocation, starter/levains behavior changed. Why isn't my levain rising-to-double anymore? By rb 3 years 10 months ago	34	By rb 3 years 9 months ago
Hot topic My First Loaves By Bingowings 10 years 11 months ago	35	By Bingowings 10 years 10 months ago
Hot topic Hydration in Cook's Illustrated sourdough recipe By yankeedave 10 years 3 months ago	35	By chefcdp 10 years 3 months ago
Hot topic Mouse holes By rhwendt 6 years 11 months ago	35	By Mini Oven 6 years 11 months ago
Hot topic 123 Sourdough - how to get the right consistency for proofing? By Miller 5 years 4 months ago	35	By Cinnabon 5 years 4 months ago
Hot topic bulk fermentation and retarding By loaflove 4 years 8 months ago	35	By loaflove 4 years 7 months ago
Hot topic Rye By loaflove 4 years ago	35	By mariana 4 years ago
Hot topic Interesting Sweet Stiff Levain pH data By Benito 3 years 3 months ago	35	By tpassin 10 months ago