Sourdough and Starters

Topic Replies Last reply
Maximum container size for Brød & Taylor Sourdough Home?
By Breadzik 1 month 3 weeks ago
0 n/a
Request for advice on making first starter
By VerdigRegis 1 month 3 weeks ago
9 By VerdigRegis 1 month 2 weeks ago
Creative ways to use discard
By Luisa Minopoli 1 month 1 week ago
10 By Luisa Minopoli 1 month 1 week ago
Blueberry Yeast Water Question
By Abe 1 month 2 weeks ago
51 By Abe 1 month 1 week ago
Seeded Sourdough Focaccia
By loaflove 2 years 5 months ago
15 By loaflove 1 month ago
Regular starter, gluten free flour to bake
By Bval 6 months 1 week ago
3 By tpassin 4 weeks 1 day ago
I'd love feedback on my first sourdough bread!
By Luisa Minopoli 1 month 1 week ago
28 By squattercity 3 weeks 6 days ago
Evidence starter was not ready
By alan856 3 weeks 4 days ago
5 By Abe 3 weeks 3 days ago
Sourdough tastes sour, but no oven spring
By MadBaker 2 weeks 6 days ago
9 By Davey1 2 weeks 5 days ago
Scoring frustration when working with Rye flour breads. Pic attached.
By BKSinAZ 2 weeks 5 days ago
2 By Mini Oven 2 weeks 4 days ago
Thick Ear!
By Matt 2 weeks 5 days ago
7 By Matt 2 weeks 3 days ago
Sourdough levain method
By gavinc 2 weeks 3 days ago
0 n/a
Trying to make real sour sourdough
By feygilo 2 weeks 2 days ago
12 By Yippee 2 weeks ago
Maintaining rye starters and Ginsberg's "The Rye Baker"
By PJT 2 weeks 1 day ago
9 By Davey1 2 weeks ago
Help Please, my dough seems to be getting wetter as it rises and proofs.
By doongie 2 weeks 4 days ago
9 By tpassin 1 week 6 days ago
Salt; Iodine or Not?
By BKSinAZ 1 week 6 days ago
10 By Abe 1 week 5 days ago
Can a starter benefit from a little stress?
By ReneR 1 week 5 days ago
10 By Davey1 1 week 4 days ago
My first sourdough starter has suddenly stopped rising
By Luisa Minopoli 1 month 3 weeks ago
39 By Luisa Minopoli 1 week 4 days ago
An Interesting Way To Make A Starter
By Abe 2 months 1 week ago
33 By tpassin 6 days 13 hours ago
No banneton yet
By kaw 6 days 8 hours ago
6 By pmccool 5 days 10 hours ago
First loaf
By kaw 2 days 14 hours ago
10 By Abe 2 days 1 hour ago
How to feed if I miss the peak and starter has fallen
By alan856 5 days 12 hours ago
3 By pkeibel 1 day 16 hours ago
When I make batards (oblong/oval), I get a thin doughy layer on the bottom right above the crust. When I make boules (circle), I dont get that. What could I be doing wrong?!
By icantbakeatall 1 day 9 hours ago
7 By JonJ 7 hours 31 minutes ago
Pasta Madre "dying" after fridge rest?
By onipar 7 months ago
18 By tpassin 2 minutes 22 seconds ago
Hello! New baker looking for "beginner" French T65 based recipe
By The New Guy 5 months 3 weeks ago
63 By tpassin 1 minute 26 seconds ago