Sourdough and Starters

Topic	Replies Sort descending	Last reply
Hot topic Sourdough fail By JessicaW3 11 years ago	33	By dabrownman 11 years ago
Hot topic This is getting to be too much work! By Littlebrooklyn 10 years 11 months ago	33	By Littlebrooklyn 10 years 11 months ago
Hot topic San Joaquin Sourdough with 36-hour retard By Colin_Sutton 9 years 6 months ago	33	By dmsnyder 9 years 5 months ago
Hot topic The batch that makes it worth all the reading time By Solano 6 years 11 months ago	33	By Solano 6 years 11 months ago
Hot topic Reviving a Starter By Clover23 6 years 4 months ago	33	By David R 6 years 4 months ago
Hot topic Yet another attempt to replicate classic SF SD. Pending bake. By dmsnyder 6 years 3 months ago	33	By dmsnyder 6 years 3 months ago
Hot topic Are there any tests to determine starter's ability to make sourdough rise? By Cotch 4 years 10 months ago	33	By phaz 4 years 8 months ago
Hot topic How to fix a proteolytic starter? Help By jackharv 4 years 4 months ago	33	By phaz 4 years 2 months ago
Hot topic YW ratio for Levain or Bread Dough By DanAyo 3 years 4 months ago	33	By DanAyo 3 years 3 months ago
Hot topic Raisin Yeast Water pH during fermentation By HeiHei29er 3 years 3 months ago	33	By Benito 3 years 3 months ago
Hot topic Gauging Growth Stage By fugalh 16 years 3 months ago	33	By jcking 14 years 1 month ago
Hot topic using IDY instead of juice to begin a sourdough starter By sallam 13 years 6 months ago	33	By Mini Oven 13 years 6 months ago
Hot topic 125% liquid non-bleached all-purpose starter = No Sour By sournewb71 12 years 7 months ago	33	By Debra Wink 12 years 7 months ago
Hot topic How old can a starter REALLY be? By ElPanadero 11 years 5 months ago	33	By ElPanadero 11 years 4 months ago
Hot topic Starter "Issue"...or not? By HappyHighwayman 10 years 3 months ago	34	By HappyHighwayman 10 years 3 months ago
Hot topic Starter declining more and more... By Blub 10 years 3 months ago	34	By Blub 10 years 3 months ago
Hot topic While I wait for my porridge bread By Anonymous 7 years 8 months ago	34	By Lazy Loafer 7 years 8 months ago
Hot topic Russian Rye Bread Using Excess Sourdough Starter By msneuropil 6 years 3 months ago	34	By olly 5 years 1 month ago
Hot topic Salt and Vinegar By DJB 6 years 1 month ago	34	By Mini Oven 6 years 1 month ago
Hot topic After relocation, starter/levains behavior changed. Why isn't my levain rising-to-double anymore? By rb 4 years 2 months ago	34	By rb 4 years 1 month ago
Hot topic SD Flavor as it relates to PFF%, Time, & Temp By DanAyo 3 years 5 months ago	34	By GaryBishop 3 years 4 months ago
Hot topic Everything but the spring By SkipII 1 year 11 months ago	34	By tpassin 1 year 11 months ago
Hot topic Wow, oven spring! By PaddyL 17 years 1 month ago	34	By Dragonbones 15 years 11 months ago
Hot topic Is this considered good rise? By Juergen 13 years 2 months ago	34	By FlourChild 13 years 2 months ago
Hot topic Why does Hamelman add instant yeast to his Volkonbrot & Pumpernickel? By loafgeek 12 years 10 months ago	34	By AnnaInNC 12 years 10 months ago