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	'Dip and Dab' Polenta Sourdough By Anonymous baker (not verified) 1 year 3 months ago	33	By Isand66 1 year 3 months ago
Hot topic	Yet another attempt to replicate classic SF SD. Pending bake. By dmsnyder 3 years 3 months ago	33	By dmsnyder 3 years 3 months ago
Hot topic	San Joaquin Sourdough with 36-hour retard By Colin_Sutton 6 years 6 months ago	33	By dmsnyder 6 years 6 months ago
Hot topic	The batch that makes it worth all the reading time By solano 3 years 11 months ago	33	By solano 3 years 11 months ago
Hot topic	Raisin Yeast Water pH during fermentation By HeiHei29er 3 months 3 weeks ago	33	By Benito 3 months 3 weeks ago
Hot topic	How to fix a proteolytic starter? Help By jackharv 1 year 4 months ago	33	By phaz 1 year 2 months ago
Hot topic	Reviving a Starter By Clover23 3 years 4 months ago	33	By David R 3 years 4 months ago
Hot topic	YW ratio for Levain or Bread Dough By DanAyo 4 months 3 days ago	33	By DanAyo 3 months 3 weeks ago
Hot topic	I made a time-lapse of my starters By Robin Dobbie 3 years 9 months ago	33	By DesigningWoman 3 years 9 months ago
Hot topic	Wow, oven spring! By PaddyL 14 years 1 month ago	34	By Dragonbones 12 years 11 months ago
Hot topic	SD Flavor as it relates to PFF%, Time, & Temp By DanAyo 4 months 4 weeks ago	34	By GaryBishop 4 months 3 weeks ago
Hot topic	Salt and Vinegar By DJB 3 years 1 month ago	34	By DJB 3 years 1 month ago
Hot topic	Starter declining more and more... By Blub 7 years 3 months ago	34	By Blub 7 years 3 months ago
Hot topic	Why does Hamelman add instant yeast to his Volkonbrot & Pumpernickel? By loafgeek 9 years 10 months ago	34	By AnnaInNC 9 years 10 months ago
Hot topic	no oven spring with 15%whole wheat By Mr Meowski 7 years 5 days ago	34	By makebreadnet 7 years 10 hours ago
Hot topic	After relocation, starter/levains behavior changed. Why isn't my levain rising-to-double anymore? By rb 1 year 2 months ago	34	By rb 1 year 1 month ago
Hot topic	Russian Rye Bread Using Excess Sourdough Starter By msneuropil 3 years 3 months ago	34	By olly 2 years 1 month ago
Hot topic	While I wait for my porridge bread By Anonymous baker (not verified) 4 years 8 months ago	34	By Lazy Loafer 4 years 8 months ago
Hot topic	Starter "Issue"...or not? By HappyHighwayman 7 years 3 months ago	34	By HappyHighwayman 7 years 3 months ago
Hot topic	Is this considered good rise? By Juergen 10 years 2 months ago	34	By FlourChild 10 years 2 months ago
Hot topic	Are there any tests to determine starter's ability to make sourdough rise? By Cotch 1 year 10 months ago	34	By phaz 1 year 8 months ago
Hot topic	My First Loaves By Bingowings 8 years 3 months ago	35	By Bingowings 8 years 1 month ago
Hot topic	Hydration in Cook's Illustrated sourdough recipe By yankeedave 7 years 6 months ago	35	By chefcdp 7 years 6 months ago
Hot topic	The newest of newbies and his rye bread experience By Hanzosbm 7 years 11 months ago	35	By Mini Oven 7 years 3 months ago
Hot topic	room temperature vs cold fermentation By sallam 7 years 2 months ago	35	By sallam 7 years 2 months ago

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