Sourdough and Starters

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Topic	Replies	Last reply Sort ascending
Normal topic No-knead white sourdough sandwich loaf recipe? By debsch 9 years ago	12	By Ru007 8 years 11 months ago
Normal topic Using WW starter to leaven white bread? By grain_farmer 9 years ago	5	By dabrownman 8 years 11 months ago
Normal topic score marks not opening, bread not rising during the bake By fletchnd 8 years 11 months ago	11	By RoundhayBaker 8 years 11 months ago
Normal topic Baking bread with starters By Slpowers 9 years ago	4	By Doc.Dough 8 years 11 months ago
Normal topic Whole grains/rye - Put them to autolyse or in the levain? By cybrok 9 years ago	15	By cybrok 8 years 11 months ago
Normal topic Dark Rye Flour Rising Power By Gebba 9 years ago	7	By Mini Oven 9 years ago
Normal topic DoughDuh By Gebba 9 years ago	1	By Ford 9 years ago
Normal topic AP Flour Tanked My Starter By grain_farmer 9 years ago	8	By doughooker 9 years ago
Normal topic 2nd Rise Producing Flat Results By Haselsmasher 9 years ago	6	By drogon 9 years ago
Normal topic Help me figure out the basics rye sourdough starter By Ogi the Yogi 9 years ago	5	By PugBread 9 years ago
Hot topic Stronger flour, weaker bread. By Grenage 12 years 9 months ago	40	By ciabattacadabra 9 years ago
Normal topic Ischia and other Italian starters By chrisf 9 years ago	1	By MonkeyDaddy 9 years ago
Normal topic First one in the books, looking for feedback By flbaker1 9 years ago	6	By Lazy Loafer 9 years ago
Normal topic Bulk Fermentation in Refrigerator By flbaker1 9 years ago	5	By chockswahay 9 years ago
Normal topic Rye Starter: multiuse? By hankjam 9 years ago	2	By netfan 9 years ago
Normal topic Tartine attempts yielding dense/gummy crumb By oliverjames 9 years ago	10	By oliverjames 9 years ago
Normal topic Best container for sourdough starter By Breadfingers 9 years ago	9	By David Esq. 9 years ago
Normal topic Multi grain sourdough recipe By Adam_S 9 years ago	4	By Adam_S 9 years ago
Normal topic Starter? Leaven? I'm so confused! By Toriorioria 9 years ago	5	By PugBread 9 years ago
Hot topic Help! Hard crust every time By Warpiper 9 years ago	16	By Warpiper 9 years ago
Hot topic European flours and hydration By Colin_Sutton 9 years ago	32	By Reynard 9 years ago
Normal topic Do US, UK and Australian flours absorb water differently? By SourSue 9 years ago	11	By SourSue 9 years ago
Normal topic Tartine Master Method - wastage question By everydaypicnic 9 years ago	9	By everydaypicnic 9 years ago
Hot topic Using starter vs building a leaven By Ellingham91 9 years 1 month ago	41	By everydaypicnic 9 years ago
Normal topic Sourdough By LorenWeb 9 years ago	4	By Ford 9 years ago