Sourdough and Starters

Topic Replies Last reply
ww and rye starters hydration ratio
By metropical 5 years ago
4 By metropical 5 years ago
FWSY Overnight country blonde : Over or underproofed ?
By Eliott 5 years ago
2 By idaveindy 5 years ago
Bread rising too much in the middle when using baking steel
By heylady 5 years ago
2 By heylady 5 years ago
First Time: Starter has no rise - Smells great
By millerbn 5 years ago
9 By millerbn 5 years ago
Best way to incorporate mix-ins?
By ahn 5 years ago
2 By Benito 5 years ago
PLEASEEE HELP! Sourdough loaf troubleshooting
By Hayalshamsi 5 years ago
2 By Mini Oven 5 years ago
Interrupting autolyse/bulk ferment
By Doughvid19 5 years ago
9 By phaz 5 years ago
Not enough seeds this time
By texas_loafer 5 years ago
2 By Benito 5 years ago
OK, how do they do this??
By sadexpunk 5 years ago
7 By mwilson 5 years ago
Question about acidity
By Mr Immortal 5 years ago
11 By Mr Immortal 5 years ago
Stiff starters?
By alan856 5 years ago
2 By alan856 5 years ago
Please Help, Sourdough flat
By tavaruapt 5 years ago
10 By Mini Oven 5 years ago
A great dough supplement + why is crumb more open on edges?
By mandaclair 5 years ago
2 By Mini Oven 5 years ago
Difference in bulk vs proof
By dannydannnn 5 years ago
7 By lloydrm 5 years ago
Not refrigerating dough before baking
By Pizzafreak 5 years ago
10 By naturaleigh 5 years ago
Borodinsky rye
By Hayalshamsi 5 years ago
2 By idaveindy 5 years ago
Is it better to shape before or after the cold fermentation phase?
By icantbakeatall 5 years ago
1 By andykg 5 years ago
Rising and Proofing
By Goose 5 years 1 month ago
15 By shamsmehra90 5 years ago
Two questions about the Tartine Basic Country Loaf recipe and sourdough history
By zellyn 5 years ago
0 n/a
Starter Information - a good read
By DanAyo 5 years ago
0 n/a
Extensibility nearly vanishes with delayed salt method
By mandaclair 5 years ago
15 By mwilson 5 years ago
Is there a certain ideal ratio of starter to flour? I have read 20-30% starter is ideal.
By icantbakeatall 5 years ago
1 By dbazuin 5 years ago
Sourdough Overview with L. sanfranciscensis
By albacore 5 years ago
1 By She Bakes 5 years ago
sour dough Italian cheese bread
By longneckthree 5 years ago
0 n/a
What dictates how long should I leave out my dough before I put it in the refrigerator?
By icantbakeatall 5 years ago
3 By DanAyo 5 years ago