Sourdough and Starters

Topic	Replies	Last reply Sort ascending
Normal topic Any Sourdough bakers from Miami, FL? By Hungryforbread 5 years 3 months ago	5	By Nurse Baker Mi… 5 years 1 month ago
Normal topic Got my challenger pan today, baked a shoe loaf By BakerMatt 5 years 6 months ago	7	By trancer 5 years 1 month ago
Normal topic Sourdough Overflow, Starter Still Safe? By Sikivaer 5 years 1 month ago	8	By Mr Immortal 5 years 1 month ago
Normal topic Grayish "crust" on top of starter By dough.dragon 5 years 1 month ago	3	By Grant Bakes 5 years 1 month ago
Normal topic Another question about Oven rise By Geube70 5 years 1 month ago	4	By Geube70 5 years 1 month ago
Normal topic Critique on loaf please By Hayalshamsi 5 years 1 month ago	2	By dbazuin 5 years 1 month ago
Normal topic Thanks, and I'd like some opinions By Justin 5 years 1 month ago	3	By phaz 5 years 1 month ago
Normal topic sourdough Sandwich loaf By soniajuneja 5 years 1 month ago	3	By christopher 5 years 1 month ago
Normal topic Weird behavior with White Flour By AndreHolz 5 years 1 month ago	6	By Mr Immortal 5 years 1 month ago
Normal topic Sourdough Ciabatta By dbazuin 5 years 1 month ago	1	By dbazuin 5 years 1 month ago
Hot topic Video - Dough turns soupy moments into kneading, Slack after proofing By whatsnewsisyphus 5 years 1 month ago	27	By alpaca 5 years 1 month ago
Normal topic Estimating the Percentage of Levain in your Dough Recipe By philm63 8 years 11 months ago	14	By Sneakyfern 5 years 1 month ago
Normal topic Uneven Crumb By swedishflish 5 years 1 month ago	8	By phaz 5 years 1 month ago
Normal topic Issues with banneton loaf By annawill0287 5 years 1 month ago	3	By idaveindy 5 years 1 month ago
Normal topic Dough texture question By Worthwhilebubble 5 years 1 month ago	13	By Worthwhilebubble 5 years 1 month ago
Normal topic Starter Flour / Dough Flour Interaction By mathandbread 5 years 1 month ago	2	By mathandbread 5 years 1 month ago
Normal topic Feeding when Falling vs. On a Schedule By mathandbread 5 years 1 month ago	7	By DanAyo 5 years 1 month ago
Normal topic Why does baking straight from the refrigerator not seem to work for me? By icantbakeatall 5 years 1 month ago	1	By phaz 5 years 1 month ago
Normal topic 80% hydration loaf advice By Hayalshamsi 5 years 1 month ago	7	By Mr Immortal 5 years 1 month ago
Normal topic Crumb Improvement Help? By kqa100 5 years 1 month ago	10	By kqa100 5 years 1 month ago
Normal topic For the life of me, I can't figure out why my dough is losing shape when I remove it from the banneton. By icantbakeatall 5 years 1 month ago	5	By Benito 5 years 1 month ago
Normal topic Faint yellow spot on top of sourdough starter By sixfoldakira 5 years 1 month ago	2	By sixfoldakira 5 years 1 month ago
Normal topic I revived a moldy starter - is it safe though? By hominamad 5 years 1 month ago	7	By phaz 5 years 1 month ago
Normal topic Beginner sourdough recipe...HELP! By MGoodwin 5 years 2 months ago	11	By Mr Immortal 5 years 1 month ago
Normal topic Can't tell if starter is ready for baking/fridge - everything seems right except it doesn't double By Õunake 5 years 1 month ago	3	By Mr Immortal 5 years 1 month ago