Sourdough and Starters

Topic	Replies	Last reply Sort ascending
Normal topic Using a higher percentage of starter results in way better breads for me. Why is that? By icantbakeatall 4 years 8 months ago	8	By dmsnyder 4 years 8 months ago
Normal topic Soupy dough! By caribou 4 years 8 months ago	7	By idaveindy 4 years 8 months ago
Normal topic Calculating Percentages of Levain By Rosie11 4 years 8 months ago	4	By Rosie11 4 years 8 months ago
Normal topic Late stretch and fold - extend bulk fermentation time? By shauni_g 4 years 8 months ago	3	By OldWoodenSpoon 4 years 8 months ago
Normal topic A near-debacle with a multigrain sourdough By Scott_R 4 years 8 months ago	3	By Scott_R 4 years 8 months ago
Normal topic Chocolate sourdough By lemonaid 4 years 8 months ago	2	By ifs201 4 years 8 months ago
Normal topic Troubleshoot By thebreadlife 4 years 8 months ago	3	By Mini Oven 4 years 8 months ago
Normal topic Anyone used a combi oven before? By dannydannnn 4 years 8 months ago	1	By Doc.Dough 4 years 8 months ago
Hot topic Sourdough Starter not Starting By Patti 5 years 9 months ago	18	By Planeden 4 years 8 months ago
Normal topic Morbread Flour By AKSourdough 4 years 8 months ago	3	By andythebaker 4 years 8 months ago
Normal topic Pain au Levain dough not forming strong enough gluten structure By shauni_g 4 years 8 months ago	2	By shauni_g 4 years 8 months ago
Normal topic Feedback Friday!? By faye1001 4 years 8 months ago	5	By faye1001 4 years 8 months ago
Normal topic Thick Whole wheat starter with low hydration doughs By Planeden 4 years 8 months ago	14	By Planeden 4 years 8 months ago
Normal topic Larger structure at top of finished loaf By breadysuit 4 years 9 months ago	7	By pall.ecuador 4 years 8 months ago
Normal topic starter in water vs. starter after autolyse By Breadifornia 4 years 8 months ago	4	By Breadifornia 4 years 8 months ago
Hot topic Starter not strong enough - create new or treat better? By mziel53 4 years 8 months ago	16	By mziel53 4 years 8 months ago
Normal topic Is it safe to preheat this glass cookware and expose it to a cold dough? By BakingBoi 4 years 8 months ago	7	By lawrence1l 4 years 8 months ago
Normal topic Pasta Madre Maintenance - starter turns into soup By joeyyyyyyyylow 4 years 8 months ago	2	By andythebaker 4 years 8 months ago
Normal topic Poolish deflates and rise back By Ysa 4 years 8 months ago	3	By Benito 4 years 8 months ago
Normal topic Loosing height in my poolish bakes By simonwalker1986 4 years 8 months ago	5	By phaz 4 years 8 months ago
Normal topic I truly have no idea when my sourdough is done fermenting and it's frustrating. By icantbakeatall 4 years 8 months ago	6	By icantbakeatall 4 years 8 months ago
Normal topic possible flour issues? By andykg 4 years 8 months ago	0	n/a
Normal topic Where is DaBrownMan? By DanAyo 4 years 8 months ago	5	By alfanso 4 years 8 months ago
Normal topic Crumb Structure of my First Sourdough Bread Ever? (A begginer's odissey) By leandroab 4 years 8 months ago	5	By phaz 4 years 8 months ago
Normal topic Reading Bubbles: My Starter Hates Me By Mhd2002 4 years 8 months ago	8	By phaz 4 years 8 months ago