Sourdough and Starters

Topic Replies Last reply
Reproduction Rates of LAB to Yeast (Revisit Please)
By DanAyo 6 years 9 months ago
41 By mwilson 6 years 8 months ago
100% WG. Fresh-milled. Red Fife and Rye. No structure, much bloom.
By Bigblue 6 years 9 months ago
5 By Bigblue 6 years 8 months ago
The batch that makes it worth all the reading time
By Solano 6 years 9 months ago
33 By Solano 6 years 8 months ago
Saccharomyces boulardii
By Anonymous 7 years ago
8 By bread10 6 years 8 months ago
Poke test for cold dough?
By Litebrite 12 years 10 months ago
9 By Vishnut 6 years 8 months ago
Delayed steps in BF / proofing
By Sondelys 6 years 9 months ago
4 By Sondelys 6 years 8 months ago
Baking with natural wild yeast water (not sourdough)
By wao 17 years 2 months ago
72 By Tyler Dean 6 years 9 months ago
Feeding starter
By sjm1027 6 years 9 months ago
4 By jbovenbread 6 years 9 months ago
100% whole grain. Fresh milled. Red fife and Rye.
By Bigblue 6 years 9 months ago
11 By dabrownman 6 years 9 months ago
Ambient to Retarded switch
By dennis 6 years 11 months ago
7 By Sondelys 6 years 9 months ago
Banneton too long for Dutch oven
By Aleik 6 years 9 months ago
8 By Aleik 6 years 9 months ago
More Naturally Leavened Pizza Problems
By hotsawce 6 years 9 months ago
3 By hotsawce 6 years 9 months ago
How to get double ears with a single cut
By DanAyo 6 years 9 months ago
8 By Solano 6 years 9 months ago
Sourdough starter fermenting too fast
By Satyr79x 6 years 9 months ago
5 By emmsf 6 years 9 months ago
A Community Bake & Italian Beer
By Anonymous 6 years 9 months ago
28 By mutantspace 6 years 9 months ago
First Sourdough Attempt Post Mortem
By minniebaker 6 years 9 months ago
10 By minniebaker 6 years 9 months ago
Last week's sourdough projects
By wildyeast.wildwoman 6 years 9 months ago
2 By franbaker 6 years 9 months ago
Judge my Starter,
By 1oweth 6 years 9 months ago
14 By 1oweth 6 years 9 months ago
Slowing down the entire process
By MattyShaps 6 years 11 months ago
5 By wildyeast.wildwoman 6 years 9 months ago
Starter Ph remained at 5.6-5.8 after matured
By sonorvinh 6 years 9 months ago
7 By sonorvinh 6 years 9 months ago
Comparison of the starter with High amount of Bacteria VS Yeast
By sonorvinh 6 years 9 months ago
1 By leslieruf 6 years 9 months ago
The rate of starter/levain and it’s affect on LAB
By DanAyo 6 years 9 months ago
6 By Mini Oven 6 years 9 months ago
Dead Sourdough and Deflated Ego, Going to try Again
By texasbakerdad 6 years 9 months ago
18 By pcake 6 years 9 months ago
More than you want to know about Labs and Yeast
By dabrownman 12 years 1 month ago
10 By Bigblue 6 years 9 months ago
Best baking vessels
By russell 6 years 9 months ago
11 By DanAyo 6 years 9 months ago