The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Sourdough and Starters

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	Topic	Replies	Last reply
Hot topic	Sourdough starter rising only 2cm day 8 By Krisztina 9 months 1 week ago	37	By Krisztina 8 months 3 weeks ago
Hot topic	Finally gave up on my starter. Need help desperately... By FrancoisCoppens 2 years 7 months ago	37	By FrancoisCoppens 2 years 6 months ago
Hot topic	Organic (Dried) Fruit & Yeast Water By Anonymous baker (not verified) 2 years 6 months ago	37	By Abe (not verified) 2 years 6 months ago
Hot topic	Why? Why bake sourdough? By Jay3fer 10 years 1 month ago	36	By Jay3fer 9 years 1 month ago
Hot topic	Ethics aside... By futureproof 9 years 7 months ago	36	By kozulich 9 years 7 months ago
Hot topic	Starter: everything but volume By woefulbaker 13 years 10 months ago	36	By bwraith 13 years 10 months ago
Hot topic	Dead Starter? By mivigliotti 8 years 9 months ago	36	By Debra Wink 8 years 9 months ago
Hot topic	Question about crumb.... By SallyBR 12 years 9 months ago	36	By ejm 12 years 8 months ago
Hot topic	Sourdough serendipity - creating my starter By D Harper 5 years 11 months ago	36	By spottydotty 5 years 11 months ago
Hot topic	Flour and hydration in the UK By MikeBakes 1 year 9 months ago	36	By Aidan H 1 year 7 months ago
Hot topic	20% khorasan as a "Do Nothing Bread" By Anonymous baker (not verified) 3 years 7 months ago	36	By not.a.crumb.left 3 years 6 months ago
Hot topic	room temperature vs cold fermentation By sallam 6 years 7 months ago	35	By sallam 6 years 7 months ago
Hot topic	My First Loaves By Bingowings 7 years 8 months ago	35	By Bingowings 7 years 6 months ago
Hot topic	123 Sourdough - how to get the right consistency for proofing? By Miller 2 years 3 weeks ago	35	By Cinnabon 2 years 2 weeks ago
Hot topic	Mouse holes By rhwendt 3 years 8 months ago	35	By Mini Oven 3 years 8 months ago
Hot topic	Hydration in Cook's Illustrated sourdough recipe By yankeedave 6 years 11 months ago	35	By chefcdp 6 years 11 months ago
Hot topic	bulk fermentation and retarding By loaflove 1 year 5 months ago	35	By loaflove 1 year 3 months ago
Hot topic	Why don't we (normally) include salt when making a starter? By Anonymous baker (not verified) 3 years 4 months ago	35	By Mini Oven 2 years 2 months ago
Hot topic	Rye By loaflove 8 months 3 weeks ago	35	By mariana 8 months 3 weeks ago
Hot topic	The newest of newbies and his rye bread experience By Hanzosbm 7 years 4 months ago	35	By Mini Oven 6 years 8 months ago
Hot topic	Wow, oven spring! By PaddyL 13 years 6 months ago	34	By Dragonbones 12 years 4 months ago
Hot topic	Starter declining more and more... By Blub 6 years 8 months ago	34	By Blub 6 years 8 months ago
Hot topic	Is this considered good rise? By Juergen 9 years 8 months ago	34	By FlourChild 9 years 7 months ago
Hot topic	Starter "Issue"...or not? By HappyHighwayman 6 years 8 months ago	34	By HappyHighwayman 6 years 8 months ago
Hot topic	Why does Hamelman add instant yeast to his Volkonbrot & Pumpernickel? By loafgeek 9 years 3 months ago	34	By AnnaInMD 9 years 3 months ago

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