Sourdough and Starters

Topic Replies Last reply
Tight dough
By Sour_Baker 1 week 4 days ago
11 By Abe 45 minutes 53 seconds ago
Inclusions and lamination
By Sour_Baker 2 days 5 hours ago
3 By Davey1 20 hours 49 minutes ago
Dough breaks before second rise is finished
By DuBonPain 5 years 2 months ago
12 By Moe C 3 days 7 hours ago
What can I do for bigger bubbles?
By Kaktus 1 week 2 days ago
10 By Abe 5 days 2 hours ago
My First Loaf Pan Bread
By PNWguy 6 days 2 hours ago
2 By Davey1 5 days 21 hours ago
Sourdough Apple fritters
By Sour_Baker 1 week 1 day ago
2 By Sour_Baker 1 week ago
Crumb: over or under fermented?
By sophie 1 week 3 days ago
8 By Abe 1 week 3 days ago
Sourdough tin loaf bread
By wild_aniel 1 week 4 days ago
11 By trailrunner 1 week 3 days ago
Sourdough Discard
By louiscohen 1 month 1 week ago
11 By alcophile 3 weeks 5 days ago
Moving internationally, want to move with my levain
By tinpanalley 2 months ago
15 By pmccool 3 weeks 6 days ago
calculating hydration question
By maybe 1 month ago
8 By alcophile 1 month ago
Why is this happening to ALL of my sourdough lately? I’m not doing anything different at all and it’s ruining all of my loaves. The dough doesn’t stick to itself at all!
By icantbakeatall 1 month 2 weeks ago
2 By RICHARD HAMILTON 1 month ago
Assistance required converting poolish focaccia recipe to sourdough
By erotavlas 1 month 2 weeks ago
7 By louiscohen 1 month 1 week ago
Aliquot / Spy Jar Usage - an Observation
By albacore 1 month 2 weeks ago
3 By albacore 1 month 2 weeks ago
Taylor Swift and Sourdough
By AlanG 1 month 2 weeks ago
2 By JonJ 1 month 2 weeks ago
Amount to dehydrate?
By PNWguy 1 month 4 weeks ago
6 By BrianShaw 1 month 2 weeks ago
Sourdough prep is important.
By gavinc 1 month 3 weeks ago
11 By gavinc 1 month 3 weeks ago
First bake with rye. Feedback please and outstanding questions.
By Bigblue 7 years 3 months ago
17 By Bronze 1 month 3 weeks ago
Can't get enough oven spring, help!!!
By mizi 1 month 4 weeks ago
15 By PNWguy 1 month 4 weeks ago
A curious bake
By maybe 1 month 4 weeks ago
2 By Davey1 1 month 4 weeks ago
Maximum container size for Brød & Taylor Sourdough Home?
By Breadzik 4 months 2 weeks ago
20 By Davey1 2 months ago
Calculating Rise Percentage
By ADJWIS72 2 months 1 week ago
4 By barryvabeach 2 months 1 week ago
EVOO and Kalamat Olives-clas
By jo_en 2 months 2 weeks ago
3 By WanyeKest 2 months 2 weeks ago
I discarded, fed my starter, and immediately put it in the refrigerator. If I take it out, will it become active or will it require another refresh?
By seoneal90 2 months 2 weeks ago
7 By Davey1 2 months 2 weeks ago
When I make batards (oblong/oval), I get a thin doughy layer on the bottom right above the crust. When I make boules (circle), I dont get that. What could I be doing wrong?!
By icantbakeatall 2 months 3 weeks ago
9 By Moe C 2 months 2 weeks ago