Sourdough and Starters

Topic	Replies	Last reply Sort ascending
Hot topic Lack of oven-spring ... By wquiles 5 years 5 months ago	19	By Benito 5 years 2 months ago
Normal topic hooch turned white and solid? By Spikes 5 years 2 months ago	1	By ciabatta 5 years 2 months ago
Normal topic Sourdough rolls By ClanFlannery 5 years 2 months ago	2	By ClanFlannery 5 years 2 months ago
Normal topic post hurricane water By metropical 5 years 2 months ago	1	By Mini Oven 5 years 2 months ago
Normal topic Ancient Egyptian sourdough By Felila 5 years 2 months ago	1	By idaveindy 5 years 2 months ago
Normal topic Using a higher percentage of starter results in way better breads for me. Why is that? By icantbakeatall 5 years 2 months ago	8	By dmsnyder 5 years 2 months ago
Normal topic Soupy dough! By caribou 5 years 2 months ago	7	By idaveindy 5 years 2 months ago
Normal topic Calculating Percentages of Levain By Rosie11 5 years 2 months ago	4	By Rosie11 5 years 2 months ago
Normal topic Late stretch and fold - extend bulk fermentation time? By shauni_g 5 years 2 months ago	3	By OldWoodenSpoon 5 years 2 months ago
Normal topic A near-debacle with a multigrain sourdough By Scott_R 5 years 2 months ago	3	By Scott_R 5 years 2 months ago
Normal topic Chocolate sourdough By lemonaid 5 years 2 months ago	2	By ifs201 5 years 2 months ago
Normal topic Troubleshoot By thebreadlife 5 years 2 months ago	3	By Mini Oven 5 years 2 months ago
Normal topic Anyone used a combi oven before? By dannydannnn 5 years 2 months ago	1	By Doc.Dough 5 years 2 months ago
Hot topic Sourdough Starter not Starting By Patti 6 years 3 months ago	18	By Planeden 5 years 2 months ago
Normal topic Morbread Flour By AKSourdough 5 years 2 months ago	3	By andythebaker 5 years 2 months ago
Normal topic Pain au Levain dough not forming strong enough gluten structure By shauni_g 5 years 2 months ago	2	By shauni_g 5 years 2 months ago
Normal topic Feedback Friday!? By faye1001 5 years 2 months ago	5	By faye1001 5 years 2 months ago
Normal topic Thick Whole wheat starter with low hydration doughs By Planeden 5 years 2 months ago	14	By Planeden 5 years 2 months ago
Normal topic Larger structure at top of finished loaf By breadysuit 5 years 3 months ago	7	By pall.ecuador 5 years 2 months ago
Normal topic starter in water vs. starter after autolyse By Breadifornia 5 years 2 months ago	4	By Breadifornia 5 years 2 months ago
Hot topic Starter not strong enough - create new or treat better? By mziel53 5 years 2 months ago	16	By mziel53 5 years 2 months ago
Normal topic Is it safe to preheat this glass cookware and expose it to a cold dough? By BakingBoi 5 years 2 months ago	7	By lawrence1l 5 years 2 months ago
Normal topic Pasta Madre Maintenance - starter turns into soup By joeyyyyyyyylow 5 years 2 months ago	2	By andythebaker 5 years 2 months ago
Normal topic Poolish deflates and rise back By Ysa 5 years 2 months ago	3	By Benito 5 years 2 months ago
Normal topic Loosing height in my poolish bakes By simonwalker1986 5 years 2 months ago	5	By phaz 5 years 2 months ago