Sourdough and Starters

Topic Replies Last reply
Why won't this stuff rise?
By rodentraiser 14 years 10 months ago
19 By rodentraiser 14 years 10 months ago
Why won't our wheat sourdough rise? Please help!
By itisiperson 5 months 2 weeks ago
5 By lflescher@gmail.com 5 months 2 weeks ago
Why won't my sourdough starter rise?
By Katbat 5 years 5 months ago
2 By AGGut 5 years 5 months ago
Why won't my apple yeast water dough rise?
By zelth 10 years ago
13 By dabrownman 10 years 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 two such different bulk ferments?
By benjamin163 3 months 2 weeks ago
12 By trailrunner 3 months 2 weeks 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 preshape?
By dannydannnn 5 years 2 months ago
4 By Benito 5 years 2 months ago
Why poor oven spring?
By mandaclair 5 years 1 month ago
3 By mandaclair 5 years 1 month 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 let dough rise before shaping?
By Anonymous 3 years 4 months ago
13 By DavidL 3 years 3 months ago
Why is Yeast Water NOT Acidic
By DanAyo 4 years 6 months ago
10 By suave 4 years 6 months ago
why is this so flat
By mickeyk44 10 years 2 months ago
6 By mickeyk44 10 years 2 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 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 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 Sourdough Bread is healthier than yeasted Bread
By margoooo 3 years 5 months ago
11 By gavinc 3 years 5 months ago
Why is my yeast water sour?
By PY 10 years 6 months ago
9 By ithilas 7 years 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 loaf “pinched”?
By Skelley 4 years 11 months ago
14 By Benito 4 years 11 months ago
Why is my dough suddenly so wet?
By DivingDancer 11 years ago
7 By lizzy0523 11 years 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 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 dense!
By lina0 7 years 5 months ago
13 By the_partisan 7 years 5 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