Sourdough and Starters

Topic	Replies	Last reply Sort ascending
Normal topic How to make LESS sour sourdough? By Miller 5 years 9 months ago	10	By Abhi_Mahant 4 years 5 months ago
Normal topic My first sourdough - advice! By henryb123 4 years 5 months ago	4	By EricaTO 4 years 5 months ago
Hot topic No oven spring and scoring problems By I.M. Yeastly 4 years 5 months ago	20	By I.M. Yeastly 4 years 5 months ago
Normal topic How to get more oven spring? By Parsley and Chive 4 years 5 months ago	2	By DanAyo 4 years 5 months ago
Normal topic Always a double ear, why? By JettBakes 4 years 5 months ago	7	By JettBakes 4 years 5 months ago
Normal topic Concerns about levain density By mburns87 4 years 5 months ago	4	By mburns87 4 years 5 months ago
Normal topic Sourdough starter By rb75453 4 years 5 months ago	15	By idaveindy 4 years 5 months ago
Normal topic Cranberry and walnut sourdough bake By Hayalshamsi 4 years 5 months ago	4	By Benito 4 years 5 months ago
Normal topic Possibly mold? By cd0324@comcast.net 4 years 5 months ago	3	By cd0324@comcast.net 4 years 5 months ago
Normal topic Anyone made Stanley Ginsberg's pumpernickel? By Owen 7 years 8 months ago	6	By clazar123 4 years 5 months ago
Hot topic Problem with sourdough pancakes + crumpets By Ewan 7 years 5 months ago	27	By Sabina 4 years 5 months ago
Normal topic Random questions which you may be able to answer By benjamin163 4 years 5 months ago	6	By Dan_In_Sydney 4 years 5 months ago
Hot topic Sourdough starter HELP By TheDoughBae 4 years 6 months ago	17	By gavinc 4 years 5 months ago
Normal topic Could my starter have too much bacteria and not enough yeast? By Zenserene 4 years 6 months ago	13	By Danni3ll3 4 years 5 months ago
Normal topic What happened to the round one?? By benjamin163 4 years 5 months ago	8	By benjamin163 4 years 5 months ago
Normal topic It all started when I tried 85% hydration sourdough. By EC77f19 4 years 6 months ago	7	By EC77f19 4 years 5 months ago
Normal topic What is this super active starter people speak of? By benjamin163 4 years 6 months ago	12	By Mini Oven 4 years 5 months ago
Normal topic Bulk fermentation time...what's the maximum? How to handle long bulk fermented dough? By sournewb71 13 years 9 months ago	7	By Zenserene 4 years 6 months ago
Normal topic Are stiffer starters less affected by temperature changes? By roboboticus 4 years 6 months ago	4	By Gadjowheaty 4 years 6 months ago
Normal topic Dough wetter when using overnight levain? By arejay00 4 years 6 months ago	2	By Benito 4 years 6 months ago
Normal topic Starterless Sour Bread — Completely Revised By doughooker 6 years 10 months ago	12	By doughooker 4 years 6 months ago
Normal topic Proofing temps- Starter & Loaf (revisiting the topic) By Rakes 4 years 6 months ago	1	By phaz 4 years 6 months ago
Normal topic My starter and lievito madre do not triple By ksamksamksam 5 years 8 months ago	2	By Violetaromero32 4 years 6 months ago
Normal topic Is this sourdough gone bad? By triggeru571 4 years 6 months ago	3	By Mini Oven 4 years 6 months ago
Hot topic My New Proofer By Capn Dub 12 years 1 month ago	16	By Gadjowheaty 4 years 6 months ago