Sourdough and Starters

Topic	Replies	Last reply Sort ascending
Normal topic Chocolate and Cherry Sourdough from Moderniste Cuisine By Bart Tichelman 6 years 2 months ago	13	By TangoDancer 4 years 5 months ago
Normal topic Dry Layer on Top of Starter? By sfast 4 years 5 months ago	11	By phaz 4 years 5 months ago
Normal topic How do you guys slice your loafs? By dannydannnn 4 years 7 months ago	11	By KopyKat0822 4 years 5 months ago
Hot topic I was told to put some dough in a very small jar while i'm doing bulk ferment and wait for it to double. Is that right? By icantbakeatall 4 years 7 months ago	22	By BXMurphy 4 years 5 months ago
Normal topic Autolyse with or without levain included, with or without kneading By Muddy Gardener 4 years 5 months ago	11	By phaz 4 years 5 months ago
Normal topic For the life of me I can't get sourdough bagels to float. By icantbakeatall 4 years 5 months ago	1	By Rickenheimer 4 years 5 months ago
Normal topic 5 months and still a disaster By EmilyinFrance 4 years 5 months ago	13	By BXMurphy 4 years 5 months ago
Normal topic New to artisan bread making / sourdough By ryeL 4 years 6 months ago	5	By ryeL 4 years 5 months ago
Normal topic Attempted a marbled loaf By merckurybubbles 4 years 5 months ago	4	By phaz 4 years 5 months ago
Hot topic Sourdough Yeast By old baker 5 years 8 months ago	24	By BethJ 4 years 5 months ago
Normal topic Using Both Water Kefir and Milk kefir for Sourdough Starter By breadmaking 4 years 6 months ago	7	By Saltfish 4 years 5 months ago
Normal topic Loaves rising in the center, but no the ends By pdavis68 4 years 5 months ago	11	By pdavis68 4 years 5 months ago
Normal topic Crumb diagnosis By weekendbaking 4 years 6 months ago	9	By weekendbaking 4 years 5 months ago
Normal topic Strengthening a starter for a bake, vs regular feeding By Maria Morando 4 years 5 months ago	1	By phaz 4 years 5 months ago
Normal topic Overfeeding Starter? Too hydrated? By mrharrisonrice 4 years 6 months ago	4	By mrharrisonrice 4 years 5 months ago
Normal topic Sourdough bread never rises as much as when using commercial yeast By anItalianBaker 4 years 6 months ago	3	By phaz 4 years 6 months ago
Normal topic new to sourdough By merckurybubbles 4 years 6 months ago	7	By merckurybubbles 4 years 6 months ago
Normal topic What can I learn from this bake? By CedyBakes 4 years 6 months ago	6	By phaz 4 years 6 months ago
Normal topic pinkish and grey spots: safe to use? By Lina 4 years 6 months ago	11	By Sabina 4 years 6 months ago
Hot topic Trying to figure the hydration of a Soaker By DanAyo 7 years 7 months ago	17	By Anonymous 4 years 6 months ago
Normal topic Larraburu Starter Inconsistency By doughooker 4 years 6 months ago	4	By doughooker 4 years 6 months ago
Normal topic freezing sourdough dough By Jalebel 4 years 6 months ago	1	By clazar123 4 years 6 months ago
Normal topic Converting Whole Wheat Starter to Bread Flour By AkitoTakagi 4 years 6 months ago	9	By phaz 4 years 6 months ago
Normal topic Is it normal, underproof or overproof? By lorensiuswlt 4 years 6 months ago	7	By lorensiuswlt 4 years 6 months ago
Normal topic Can you recommend a recipe/any advice that leads to an open crumb? By icantbakeatall 4 years 6 months ago	3	By phaz 4 years 6 months ago