Sourdough and Starters

Topic	Replies	Last reply Sort ascending
Normal topic Would anyone mind helping me convert this to sourdough? By Heidela123 12 years 2 months ago	9	By Heidela123 12 years 2 months ago
Normal topic the last rise and no big holes By pambakesbread 12 years 2 months ago	4	By dmsnyder 12 years 2 months ago
Normal topic Starter Victim of Sandy By Sjadad 12 years 2 months ago	6	By gmagmabaking2 12 years 2 months ago
Normal topic Successful revitalization of starter By Maverick 12 years 2 months ago	3	By Maverick 12 years 2 months ago
Normal topic LIQUID LEVAIN BUILD TIMINGS By PaulZ 12 years 2 months ago	3	By vtsteve 12 years 2 months ago
Normal topic fun with a mistake By grind 12 years 2 months ago	5	By mgbetz 12 years 2 months ago
Normal topic Oakland Sourdough Fail By Song Of The Baker 12 years 2 months ago	11	By baybakin 12 years 2 months ago
Normal topic Can I Autolyse for 12 or more hours with just flour and water? By Bread Head 12 years 2 months ago	9	By FlourChild 12 years 2 months ago
Normal topic Is it safe to keep my starter in a fridge with an antibacterial filter? By brødfyr 12 years 2 months ago	2	By Doc.Dough 12 years 2 months ago
Normal topic My 1st attempt was a success, but.... By huskerfoos 12 years 2 months ago	2	By huskerfoos 12 years 2 months ago
Normal topic Tried Ultragrain flour with 30% WW in a Sourdough, and so far I don't care for it. By Nick Sorenson 12 years 2 months ago	5	By subfuscpersona 12 years 2 months ago
Normal topic Real Scalded Milk instead of bakers powdered milk (or even more importantly instead of water)? By Nick Sorenson 12 years 2 months ago	7	By Mini Oven 12 years 2 months ago
Hot topic Oakland Sourdough 99.99999% Success By Song Of The Baker 12 years 2 months ago	19	By dabrownman 12 years 2 months ago
Normal topic Baking Tartine Country Bread By a.little.bread 12 years 2 months ago	1	By sasidhar79 12 years 2 months ago
Normal topic Anyone use a 'sponge' for Sourdough? I think that's the word for it... i.e. not all the ingredients upfront. By Nick Sorenson 12 years 2 months ago	1	By PaddyL 12 years 2 months ago
Normal topic PreFerment Problem By Song Of The Baker 12 years 2 months ago	11	By Song Of The Baker 12 years 2 months ago
Hot topic General Discussion about Prefermenting Dough By Country Bread Baker 12 years 3 months ago	24	By Janetcook 12 years 2 months ago
Normal topic Dark spots, streaks in dough By fatherjay 12 years 2 months ago	5	By MANNA 12 years 2 months ago
Normal topic Hallelujah!!! Updated. By gmagmabaking2 12 years 2 months ago	5	By cor 12 years 2 months ago
Normal topic Building Starter for Recipe - HELP! By TastefulLee 12 years 2 months ago	2	By TastefulLee 12 years 2 months ago
Normal topic Is it practical to maintain the Full Sour (of 3 Stage Detmolder Process) for future use ? By Wade37 12 years 3 months ago	5	By Juergen Krauss 12 years 2 months ago
Normal topic Can changing flours effect starter? By Bread Head 12 years 2 months ago	2	By Song Of The Baker 12 years 2 months ago
Normal topic Hello! New here. By Spaz 12 years 3 months ago	5	By Spaz 12 years 2 months ago
Normal topic Dried Ischia Ruined? By rcbaughn 12 years 3 months ago	8	By rcbaughn 12 years 3 months ago
Normal topic Bread waits for no one - is this underproofed? By wannabbaker 12 years 3 months ago	14	By wannabbaker 12 years 3 months ago