Sourdough and Starters

Topic	Replies	Last reply Sort ascending
Normal topic starter develops skin while rising By metropical 11 years 4 months ago	10	By Bigfluff 1 year 1 month ago
Normal topic How levain maturity affects PH of final dough By Elvis8404 1 year 1 month ago	1	By albacore 1 year 1 month ago
Normal topic Help with Sourdough By FunkyCrunky 1 year 1 month ago	5	By ReneR 1 year 1 month ago
Normal topic My Starter Andre hard at work. By ricman 1 year 1 month ago	3	By ricman 1 year 1 month ago
Normal topic Reviving a fridge starter By Jaden Jin 1 year 1 month ago	2	By squattercity 1 year 1 month ago
Normal topic Challanger bread recipe question By Dorit 1 year 1 month ago	6	By Dorit 1 year 1 month ago
Normal topic Weekly sourdough bake By ricman 1 year 1 month ago	3	By The Roadside P… 1 year 1 month ago
Hot topic First time recipe By Nbryant130 1 year 1 month ago	25	By tpassin 1 year 1 month ago
Normal topic How much water is typically lost in bulk fermentation? By Grigio 1 year 1 month ago	12	By Phazm 1 year 1 month ago
Normal topic Sundays sourdough bake By ricman 1 year 1 month ago	4	By Phazm 1 year 1 month ago
Normal topic Culture developement By lawrence1l 1 year 1 month ago	4	By Phazm 1 year 1 month ago
Normal topic Shrinkage By Ducklord 1 year 1 month ago	3	By Phazm 1 year 1 month ago
Normal topic Questions: Whole grain starter, vitamix milling By ElleGaunt 1 year 1 month ago	5	By Yippee 1 year 1 month ago
Normal topic Loaf Rupturing on Bottom By jjudson 1 year 1 month ago	4	By Moe C 1 year 1 month ago
Normal topic Left starter in fridge for 4 months, now what? By distortedlinds 1 year 1 month ago	6	By squattercity 1 year 1 month ago
Normal topic New starter By loaflove 1 year 1 month ago	3	By loaflove 1 year 1 month ago
Normal topic Folds - How Many and When By louiscohen 1 year 1 month ago	15	By The Roadside P… 1 year 1 month ago
Hot topic CLAS and white flour breads By Precaud 1 year 7 months ago	30	By Precaud 1 year 1 month ago
Hot topic pH Guided Dough Processing By albacore 3 years 8 months ago	70	By The Roadside P… 1 year 1 month ago
Normal topic Adding some rye to starter "food' mix By alan856 1 year 2 months ago	1	By PNWguy 1 year 1 month ago
Hot topic Levure de boulanger (fresh baker's yeast) storage By tinpanalley 1 year 2 months ago	18	By tinpanalley 1 year 1 month ago
Normal topic How much to bulk ferment sourdough? By Anonymous 3 years 1 month ago	6	By Jetmaan 1 year 2 months ago
Normal topic Greasy eggless brioche By Sour_Baker 1 year 2 months ago	2	By Sour_Baker 1 year 2 months ago
Normal topic Suggestions for bulk proof time and Cold Fermentation times By sdembo24 1 year 2 months ago	3	By loafhacker 1 year 2 months ago
Hot topic My troublesome Lievito Madre journey (aka i need some help) By XohacCybersax 1 year 2 months ago	37	By gordybaker 1 year 2 months ago