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	why is my dough so stiff? By MattR 1 year 3 months ago	16	By MattR 1 year 3 months ago
Normal topic	Why is my dough suddenly so wet? By DivingDancer 7 years 7 months ago	7	By lizzy0523 7 years 7 months ago
Normal topic	Why is my loaf “pinched”? By Skelley 1 year 5 months ago	14	By Benito 1 year 5 months ago
Normal topic	Why is my post-shaped-ready-to-bake dough flat, sticky and formless? By leem0 2 years 8 months ago	3	By BakersRoom 2 years 8 months ago
Normal topic	Why is my sourdough starter so active in less than 24 hours and why does it smell weird? By batetoor 1 year 9 months ago	3	By rockaday 1 year 9 months ago
Normal topic	Why is my starter so sticky By bobku 10 years 3 months ago	12	By RobynNZ 10 years 3 months ago
Normal topic	Why is my yeast water sour? By PY 7 years 3 weeks ago	9	By ithilas 3 years 7 months ago
Normal topic	Why is Sourdough Bread is healthier than yeasted Bread By margoooo 1 day 9 hours ago	3	By phaz 4 hours 21 min ago
Normal topic	Why is the higher hydration dough is lighter than the lower hydration one? By donnnaaai 1 year 9 months ago	1	By BaniJP 1 year 9 months ago
Normal topic	Why is there a gummy crumb at 68% Hydration with Levain and zero Gumminess with commercial yeast at 75% Hydration By Brotokoll 2 years 4 months ago	6	By DanAyo 2 years 4 months ago
Hot topic	why is this happening and what can i do to fix it? By kayemme 13 years 6 months ago	21	By Cooky 13 years 6 months ago
Normal topic	why is this so flat By mickeyk44 6 years 8 months ago	6	By mickeyk44 6 years 8 months ago
Normal topic	Why is Yeast Water NOT Acidic By DanAyo 1 year 1 month ago	10	By suave 1 year 1 month ago
Normal topic	Why make a hybrid SD starter/yeast bread like Ken Forkish? By wvdthree 2 years 10 months ago	11	By Mini Oven 2 years 10 months ago
Normal topic	Why not bleached? Why such high Hyd. to begin? Why rye? By kimemerson 10 years 11 months ago	15	By DavidEF 8 years 6 months ago
Normal topic	Why poor oven spring? By mandaclair 1 year 7 months ago	3	By mandaclair 1 year 7 months ago
Normal topic	Why preshape? By dannydannnn 1 year 8 months ago	4	By Benito 1 year 8 months ago
Normal topic	Why S. Cervisiae in your starter is not the same as bakers yeast By Anonymous baker (not verified) 1 year 1 month ago	9	By Abe (not verified) 1 year 1 month ago
Normal topic	Why use a starter ratio of 1:2:2? By rgrgeo 3 years 8 months ago	8	By rgrgeo 3 years 8 months ago
Normal topic	Why won't my apple yeast water dough rise? By zelth 6 years 6 months ago	13	By dabrownman 6 years 6 months ago
Normal topic	Why won't my sourdough starter rise? By Katbat 2 years 1 week ago	2	By AGGut 2 years 4 days ago
Hot topic	Why won't this stuff rise? By rodentraiser 11 years 5 months ago	19	By rodentraiser 11 years 5 months ago
Normal topic	Why wont my starter pass the float test? By Chandler114 3 years 9 months ago	14	By DanAyo 3 years 9 months ago
Normal topic	Why would you build a levain differently from your starter? By dannydannnn 1 year 7 months ago	4	By SassyPants 1 year 6 months ago
Normal topic	why? By DohaElmor 1 year 7 months ago	10	By gavinc 1 year 7 months ago

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