Sourdough and Starters

Topic	Replies	Last reply Sort ascending
Normal topic Could my starter have too much bacteria and not enough yeast? By Zenserene 3 years 8 months ago	13	By Danni3ll3 3 years 8 months ago
Normal topic What happened to the round one?? By benjamin163 3 years 8 months ago	8	By benjamin163 3 years 8 months ago
Normal topic It all started when I tried 85% hydration sourdough. By EC77f19 3 years 8 months ago	7	By EC77f19 3 years 8 months ago
Normal topic What is this super active starter people speak of? By benjamin163 3 years 8 months ago	12	By Mini Oven 3 years 8 months ago
Normal topic Bulk fermentation time...what's the maximum? How to handle long bulk fermented dough? By sournewb71 13 years ago	7	By Zenserene 3 years 8 months ago
Normal topic Are stiffer starters less affected by temperature changes? By roboboticus 3 years 8 months ago	4	By Gadjowheaty 3 years 8 months ago
Normal topic Dough wetter when using overnight levain? By arejay00 3 years 8 months ago	2	By Benito 3 years 8 months ago
Normal topic Starterless Sour Bread — Completely Revised By doughooker 6 years 1 month ago	12	By doughooker 3 years 8 months ago
Normal topic Proofing temps- Starter & Loaf (revisiting the topic) By Rakes 3 years 8 months ago	1	By phaz 3 years 8 months ago
Normal topic My starter and lievito madre do not triple By boobooboo13 4 years 10 months ago	2	By Violetaromero32 3 years 8 months ago
Normal topic Is this sourdough gone bad? By triggeru571 3 years 9 months ago	3	By Mini Oven 3 years 8 months ago
Hot topic My New Proofer By Capn Dub 11 years 4 months ago	16	By Gadjowheaty 3 years 8 months ago
Normal topic Help - struggling to get oven spring and proper rise By carlitobakes 3 years 9 months ago	8	By technically_bread 3 years 8 months ago
Normal topic 82% hydration, 50% whole wheat sourdough - crumb issues By snaps 3 years 9 months ago	4	By gavinc 3 years 8 months ago
Normal topic Total Titratable Acidity (TTA) By alcophile 3 years 9 months ago	11	By alcophile 3 years 9 months ago
Normal topic Dense, gummy sourdough By vanilla101 3 years 9 months ago	12	By vanilla101 3 years 9 months ago
Hot topic Smaller Levain = More Sour Bread - WHY? By DanAyo 3 years 9 months ago	20	By Doc.Dough 3 years 9 months ago
Normal topic Help with handling strong high protein baker flour By JeanDo 3 years 9 months ago	3	By mariana 3 years 9 months ago
Normal topic Help! Bread falls flat after international move By Jeanne 3 years 9 months ago	9	By Brotaniker 3 years 9 months ago
Normal topic Rapid development in new "Hamelman" rye starter. By Gadjowheaty 3 years 9 months ago	9	By Gadjowheaty 3 years 9 months ago
Normal topic Noob tackles moist 90% hydration By Kooky 3 years 9 months ago	2	By Kooky 3 years 9 months ago
Hot topic Need help with a gummy crumb??? By The Almighty Loaf 5 years 1 month ago	40	By Kooky 3 years 9 months ago
Normal topic Is it normal for my sourdough starter reaching peak too fast? By hongboy 3 years 9 months ago	4	By hongboy 3 years 9 months ago
Normal topic Some pictures. Some questions. Some help needed! By benjamin163 3 years 9 months ago	13	By RockvilleLee 3 years 9 months ago
Normal topic The power of sourdough (LM) By mwilson 6 years ago	10	By Heikjo 3 years 9 months ago