Sourdough and Starters

Topic	Replies	Last reply Sort ascending
Normal topic 82% hydration, 50% whole wheat sourdough - crumb issues By snaps 4 years 1 month ago	4	By gavinc 4 years 1 month ago
Normal topic Total Titratable Acidity (TTA) By alcophile 4 years 1 month ago	11	By alcophile 4 years 1 month ago
Normal topic Dense, gummy sourdough By vanilla101 4 years 1 month ago	12	By vanilla101 4 years 1 month ago
Hot topic Smaller Levain = More Sour Bread - WHY? By DanAyo 4 years 1 month ago	20	By Doc.Dough 4 years 1 month ago
Normal topic Help with handling strong high protein baker flour By JeanDo 4 years 1 month ago	3	By mariana 4 years 1 month ago
Normal topic Help! Bread falls flat after international move By Jeanne 4 years 1 month ago	9	By Brotaniker 4 years 1 month ago
Normal topic Rapid development in new "Hamelman" rye starter. By Gadjowheaty 4 years 1 month ago	9	By Gadjowheaty 4 years 1 month ago
Normal topic Noob tackles moist 90% hydration By Kooky 4 years 1 month ago	2	By Kooky 4 years 1 month ago
Hot topic Need help with a gummy crumb??? By The Almighty Loaf 5 years 5 months ago	40	By Kooky 4 years 1 month ago
Normal topic Is it normal for my sourdough starter reaching peak too fast? By hongboy 4 years 1 month ago	4	By hongboy 4 years 1 month ago
Normal topic Some pictures. Some questions. Some help needed! By benjamin163 4 years 2 months ago	13	By RockvilleLee 4 years 1 month ago
Normal topic The power of sourdough (LM) By mwilson 6 years 4 months ago	10	By Heikjo 4 years 1 month ago
Normal topic Uneven surface after proofing By dfoliveira 4 years 1 month ago	8	By yozzause 4 years 1 month ago
Normal topic White interior on loaf - is this mould? By Gus 4 years 2 months ago	5	By Gus 4 years 1 month ago
Normal topic Mature starter gone flat - how do I get it sour? By alan856 4 years 1 month ago	11	By alan856 4 years 1 month ago
Hot topic Reducing acid load in starter (warmer weather) By DanAyo 7 years 3 months ago	24	By Doc.Dough 4 years 1 month ago
Hot topic Initiating a new starter with fruit and veg By greyspoke 4 years 2 months ago	21	By Debra Wink 3 years 2 months ago
Normal topic Hamelman's Vermont sourdough - always a good basic loaf [fixed repost] By technically_bread 4 years 2 months ago	0	n/a
Hot topic Best strategy to leave a (Rubaud) stiff starter unattended for a couple days By Gadjowheaty 4 years 2 months ago	16	By Debra Wink 4 years 2 months ago
Hot topic oven spring By scottl 4 years 2 months ago	21	By Mini Oven 4 years 2 months ago
Normal topic I totally forgot my dough during the bulk fermentation.... By SunnyGail 4 years 2 months ago	7	By Benito 4 years 2 months ago
Normal topic Stir the starter to delay feeding? By Heikjo 4 years 2 months ago	2	By yozzause 4 years 2 months ago
Normal topic Changing schedule By Ma’am Picky 4 years 2 months ago	3	By phaz 4 years 2 months ago
Normal topic Struggling to bake with Gilchesters flour By tomalprice@gmail.com 5 years 5 months ago	10	By tomalprice@gmail.com 4 years 2 months ago
Normal topic Starter and dough rises, but stays flat in oven By yeasterman 4 years 2 months ago	4	By yeasterman 4 years 2 months ago