Sourdough and Starters

Topic	Replies	Last reply Sort ascending
Normal topic Why do the currants in my yeast water By Anonymous 7 years 1 month ago	4	By Anonymous 7 years 1 month ago
Normal topic Pane "Tipo" di Altamura By Anonymous 7 years 1 month ago	12	By syros 7 years 1 month ago
Normal topic Any idea about this weird pattern on the bottom of my boule? By syros 7 years 1 month ago	9	By syros 7 years 1 month ago
Normal topic Starter readiness conundrum By Libertas 7 years 2 months ago	2	By Libertas 7 years 1 month ago
Normal topic Einkorn sourdough By ostpreussen 7 years 9 months ago	15	By Anonymous 7 years 1 month ago
Normal topic My first sourdough loaf By CathinMalvern 7 years 1 month ago	5	By NeilM 7 years 1 month ago
Normal topic SF Country Sourdough with AYW By Portus 7 years 1 month ago	7	By Portus 7 years 1 month ago
Normal topic New Starter showing little signs By WhisperUK 7 years 1 month ago	8	By Mini Oven 7 years 1 month ago
Normal topic dough-pocolypse! By richmac 7 years 1 month ago	5	By tgrayson 7 years 1 month ago
Normal topic Starter Feeding By Elos 7 years 1 month ago	8	By Anonymous 7 years 1 month ago
Normal topic Sourdough Starter’s Access to Air By JustJoel 7 years 1 month ago	5	By Felila 7 years 1 month ago
Normal topic Starter may be proteolitic (?), can it be saved? By chleba 7 years 1 month ago	14	By albacore 7 years 1 month ago
Normal topic Newbie baker: How much acidity is too much? By Amwatanabe 7 years 1 month ago	5	By Amwatanabe 7 years 1 month ago
Normal topic Tasting over-proofed? By jmoore 7 years 1 month ago	6	By agmeneghin 7 years 1 month ago
Normal topic Large loaf with high 90% hydration soughdough baking time. By Baker1905 7 years 1 month ago	2	By Baker1905 7 years 1 month ago
Hot topic Day 9: take off By CathinMalvern 7 years 1 month ago	19	By CathinMalvern 7 years 1 month ago
Normal topic Sourdough starter app By sourdough_research 7 years 1 month ago	1	By Mini Oven 7 years 1 month ago
Normal topic Rye starter is active, but wheat is slow? By BRÖÖÖD 7 years 1 month ago	2	By Mini Oven 7 years 1 month ago
Normal topic Thanks to Lechem and all By DavidW 7 years 1 month ago	4	By not.a.crumb.left 7 years 1 month ago
Normal topic Connection between bulk ferment and oven spring? By Anonymous 7 years 1 month ago	2	By Anonymous 7 years 1 month ago
Normal topic Dough In Fridge By saintdoughco 7 years 1 month ago	3	By tgrayson 7 years 1 month ago
Normal topic Wet dough for large holes is too soft... By emmett518 7 years 1 month ago	4	By Mini Oven 7 years 1 month ago
Normal topic Can I use a small portion of a dough that has gone through bulk fermentation to start another dough? By BigHungryBelly 7 years 1 month ago	4	By hanseata 7 years 1 month ago
Normal topic Refreshing Sourdough starter- Can you take a short cut? By caryn 18 years 2 months ago	12	By Carb Addict 7 years 1 month ago
Hot topic Trouble shoot my dough please By danjoshward 7 years 1 month ago	17	By danjoshward 7 years 1 month ago