Sourdough and Starters

Topic Replies Last reply
Why Are They So Different?
By FrugalBaker 9 years 11 months ago
3 By dabrownman 9 years 11 months ago
Why bother pre-shaping?
By benjamin163 1 year 10 months ago
15 By benjamin163 1 year 9 months ago
Why build a levain rather than adding starter directly to final dough?
By wvdthree 6 years 2 months ago
8 By wvdthree 6 years 2 months ago
Why build preferments?
By dvuong 14 years 10 months ago
3 By jackie9999 14 years 10 months ago
why can a starter not be "developed" en masse?
By pjstock 2 years 6 months ago
4 By MichaelLily 2 years 6 months ago
Why can’t weak starters make good bread?
By tttt1010 4 years 4 months ago
5 By Ciarli 4 years 4 months ago
Why crumb colour variation?
By Fergie51 2 years 2 months ago
1 By yozzause 2 years 2 months ago
Why did it never form a ball or has a shine on the dough after so long for TANGZHONG whole wheat?
By chueh 3 years ago
0 n/a
Why did my bread not rise?
By HappyHighwayman 12 years 6 months ago
3 By HappyHighwayman 12 years 6 months ago
Why did my dough spread out so much? (photo & details provided)
By TopBun 5 years 6 months ago
8 By idaveindy 3 years 2 months ago
Why did my load turn out so well?
By JamD 1 year 1 month ago
2 By JamD 1 year 1 month ago
Why did my sourdough breads not get much oven spring?
By fusan 9 years 11 months ago
67 By MikeTheChef 5 years 2 months ago
Why did the crust of my first sourdough turn out this way?
By icantbakeatall 5 years 2 months ago
1 By BaniJP 5 years 2 months ago
Why did this happen
By Tone1402 6 years 6 months ago
14 By Tone1402 6 years 6 months ago
Why did this sourdough have such a huge amount of oven spring?
By icantbakeatall 4 years 9 months ago
0 n/a
Why different starter hydrations
By SCruz 13 years 6 months ago
1 By SCruz 13 years 6 months ago
Why do I even freeze my sourdough starter when I go away?
By 108 breads 10 years 8 months ago
9 By 108 breads 10 years 8 months ago
Why do I get doughy centers of my loaves?
By InterCooL 9 years 10 months ago
6 By InterCooL 9 years 10 months ago
Why do I have to discard so much starter? < Pics added >
By GreenThumb 9 years 3 months ago
6 By trailrunner 9 years 3 months ago
Why do I keep two starters
By FoodFascist 13 years 8 months ago
15 By dabrownman 13 years 4 months ago
Why do SD Baguettes stale quickly?
By DanAyo 6 years 10 months ago
10 By not.a.crumb.left 6 years 10 months ago
Why do some recipes use a levain instead of pure starter?
By icantbakeatall 5 years 2 months ago
2 By Mini Oven 5 years 2 months ago
Why do starters peak and fall?
By albacore 4 years 9 months ago
4 By albacore 4 years 9 months ago
Why do the currants in my yeast water
By Anonymous 7 years 3 months ago
4 By Anonymous 7 years 3 months ago
Why do we discard part of the starter?
By hortstu 14 years 6 months ago
21 By threedogs 14 years 4 months ago