Sourdough and Starters

Topic	Replies	Last reply Sort ascending
Normal topic Help with a starter By HermSenior 3 years 7 months ago	1	By phaz 3 years 7 months ago
Normal topic Overnight Country Blonde - Undercooked crumb By Kristina K 3 years 9 months ago	6	By squattercity 3 years 7 months ago
Normal topic Scaling down levains, "mass effect" By Gadjowheaty 3 years 7 months ago	6	By Gadjowheaty 3 years 7 months ago
Normal topic Txfarmer’s 36 hours baguettes...First attempt in a looong series! By SunnyGail 3 years 7 months ago	4	By SunnyGail 3 years 7 months ago
Normal topic Starters are strange beasts By greyspoke 3 years 7 months ago	0	n/a
Normal topic Dough showing signs of fermentation but sample has barely risen...what do I do??? By SunnyGail 3 years 7 months ago	10	By greyspoke 3 years 7 months ago
Normal topic txfarmer's 36 hour sourdough baguettes - Rye starter version By SunnyGail 3 years 7 months ago	2	By SunnyGail 3 years 7 months ago
Normal topic Starter not falling By GeorgiaO92 3 years 7 months ago	8	By phaz 3 years 7 months ago
Normal topic General loaf trouble-shooting using new method By mushu 3 years 7 months ago	2	By mariana 3 years 7 months ago
Hot topic Over-proofing, under-proofing sourdough or just bad shaping...what does it look like? By not.a.crumb.left 6 years 11 months ago	94	By Frankbosch 3 years 7 months ago
Normal topic Maurizio’s Spelt, Rye and Whole Wheat Sourdough bread...What went wrong?? By SunnyGail 3 years 7 months ago	5	By SunnyGail 3 years 7 months ago
Hot topic After relocation, starter/levains behavior changed. Why isn't my levain rising-to-double anymore? By rb 3 years 8 months ago	34	By rb 3 years 7 months ago
Normal topic Overnight sourdough bagels By JeffyWu 3 years 7 months ago	1	By phaz 3 years 7 months ago
Normal topic The bread sticks By rony_sha 15 years 4 months ago	14	By cfraenkel 3 years 7 months ago
Normal topic Uneven oven spring in sourdough boules By cbreadbailey 3 years 11 months ago	8	By Mini Oven 3 years 7 months ago
Normal topic Judging the fermentation - what to aim for? By Olga 3 years 7 months ago	2	By phaz 3 years 7 months ago
Normal topic Starter doubling or tripling - time or target? By Gadjowheaty 3 years 7 months ago	2	By Gadjowheaty 3 years 7 months ago
Normal topic pH of dough (not starter) By SoniaR 3 years 7 months ago	3	By Gadjowheaty 3 years 7 months ago
Normal topic Is it just me, or is Instagram wrong? By CurlyBaker 3 years 8 months ago	7	By justkeepswimming 3 years 7 months ago
Normal topic overfermentation By loaflove 3 years 7 months ago	3	By loaflove 3 years 7 months ago
Hot topic Complete fail with enriched dough By Ilya Flyamer 3 years 8 months ago	32	By Benito 3 years 7 months ago
Normal topic under proofed? over proofed? Handling issues? Something else?? By SunnyGail 3 years 7 months ago	4	By SunnyGail 3 years 7 months ago
Normal topic Sourdough changed when dried parmesan cheese added By glenda 3 years 7 months ago	7	By breadforfun 3 years 7 months ago
Normal topic Question about my starter By Sarahbear1408 3 years 7 months ago	3	By phaz 3 years 7 months ago
Normal topic Can dough survive if temp during bulk reaches 37°C /98.6°F ???? By SunnyGail 3 years 8 months ago	11	By SunnyGail 3 years 7 months ago