Sourdough and Starters

Topic Replies Last reply
Why is Farina 0 used in addition to Manitoba flour in this lievito madre instruction?
By erotavlas 6 months ago
1 By mwilson 6 months ago
Why is it that few days after I bake, my SD loaf tastes more sour than when it was first baked
By sourdoughJay 8 years 8 months ago
9 By suave 8 years 8 months ago
Why is Koji sourdough starter made with cooked rice instead of raw?
By lanlanonearth 4 years 2 months ago
2 By mwilson 4 years 2 months ago
Why is my dough so dense!
By lina0 7 years 5 months ago
13 By the_partisan 7 years 5 months ago
Why is my dough so slack after bulk fermentation
By Sourbaker__ 6 years 11 months ago
24 By not.a.crumb.left 6 years 11 months ago
why is my dough so stiff?
By MattR 4 years 9 months ago
16 By MattR 4 years 8 months ago
Why is my dough suddenly so wet?
By DivingDancer 11 years ago
7 By lizzy0523 11 years ago
Why is my loaf “pinched”?
By Skelley 4 years 11 months ago
14 By Benito 4 years 11 months ago
Why is my post-shaped-ready-to-bake dough flat, sticky and formless?
By leem0 6 years 1 month ago
3 By BakersRoom 6 years 1 month ago
Why is my yeast water sour?
By PY 10 years 6 months ago
9 By ithilas 7 years ago
Why is Sourdough Bread is healthier than yeasted Bread
By margoooo 3 years 5 months ago
11 By gavinc 3 years 5 months ago
Why is the higher hydration dough is lighter than the lower hydration one?
By donnnaaai 5 years 2 months ago
1 By BaniJP 5 years 2 months ago
Why is there a gummy crumb at 68% Hydration with Levain and zero Gumminess with commercial yeast at 75% Hydration
By Brotokoll 5 years 10 months ago
6 By DanAyo 5 years 10 months ago
why is this happening and what can i do to fix it?
By kayemme 17 years ago
21 By Cooky 17 years ago
why is this so flat
By mickeyk44 10 years 2 months ago
6 By mickeyk44 10 years 2 months ago
Why is Yeast Water NOT Acidic
By DanAyo 4 years 6 months ago
10 By suave 4 years 6 months ago
Why let dough rise before shaping?
By Anonymous 3 years 4 months ago
13 By DavidL 3 years 3 months ago
Why not bleached? Why such high Hyd. to begin? Why rye?
By kimemerson 14 years 5 months ago
15 By DavidEF 11 years 11 months ago
Why poor oven spring?
By mandaclair 5 years 1 month ago
3 By mandaclair 5 years 1 month ago
Why preshape?
By dannydannnn 5 years 2 months ago
4 By Benito 5 years 2 months ago
Why S. Cervisiae in your starter is not the same as bakers yeast
By Anonymous 4 years 7 months ago
9 By Anonymous 4 years 7 months ago
Why two such different bulk ferments?
By benjamin163 3 months 2 weeks ago
12 By trailrunner 3 months 2 weeks ago
Why use a starter ratio of 1:2:2?
By rgrgeo 7 years 2 months ago
8 By rgrgeo 7 years 2 months ago
Why won't my apple yeast water dough rise?
By zelth 10 years ago
13 By dabrownman 10 years ago
Why won't my sourdough starter rise?
By Katbat 5 years 5 months ago
2 By AGGut 5 years 5 months ago