Sourdough and Starters

Topic	Replies	Last reply Sort ascending
Normal topic Starter/Levain Smells Like Trash By Sour Doh 14 years 6 months ago	3	By Ho Dough 14 years 6 months ago
Normal topic Too-sour, alcohol-smelling starter By Tarrosion 14 years 6 months ago	4	By Tarrosion 14 years 6 months ago
Normal topic SD Baguette w/baking stone By EvaGal 14 years 6 months ago	2	By bnom 14 years 6 months ago
Normal topic Lepard's Rye-I have a bad feeling about this... By MmeZeeZee 14 years 6 months ago	4	By MmeZeeZee 14 years 6 months ago
Normal topic Reviving Starter By maiasimon 14 years 6 months ago	2	By maiasimon 14 years 6 months ago
Normal topic Feeding starter...or, "if it ain't broke..." By GloriouslyHomemade 14 years 6 months ago	5	By GloriouslyHomemade 14 years 6 months ago
Normal topic Rye sourdough experimentation By Franchiello 14 years 6 months ago	0	n/a
Normal topic Starter Troubleshooting By Tuirgin 14 years 6 months ago	2	By Tuirgin 14 years 6 months ago
Normal topic Need some starter storage advice By Rick D 14 years 6 months ago	10	By Rick D 14 years 6 months ago
Normal topic Starter Gone Moldy By bread10 14 years 6 months ago	2	By clazar123 14 years 6 months ago
Normal topic Seeking More SD Loaf Height By EvaGal 14 years 7 months ago	14	By Frequent Flyer 14 years 6 months ago
Normal topic Eric's fav rye By patnx2 14 years 7 months ago	5	By Candango 14 years 6 months ago
Normal topic New Sourdough attempt gone wrong By ErikVegas 14 years 7 months ago	4	By ananda 14 years 7 months ago
Normal topic Liquid Levain - How do I know its ready? By jennyloh 14 years 7 months ago	3	By Postal Grunt 14 years 7 months ago
Normal topic Gluten gone bad By Rick D 14 years 7 months ago	15	By ananda 14 years 7 months ago
Normal topic Does firm or liquid starter matter when you only need 1-2 T.? By Mary Clare 14 years 7 months ago	8	By Mary Clare 14 years 7 months ago
Normal topic Successful Sourdough! Need help with pics! By Mary Clare 14 years 7 months ago	8	By Mary Clare 14 years 7 months ago
Normal topic By how much volume should a healthy starter increase by within a 8hr period @ 70 degrees? By koloatree 14 years 7 months ago	4	By longhorn 14 years 7 months ago
Normal topic New starter By Yolandat 14 years 7 months ago	6	By Yolandat 14 years 7 months ago
Normal topic Thin, crispy crust evades me... By Mike E 14 years 7 months ago	8	By AnnieT 14 years 7 months ago
Normal topic Starter advice By Rick D 14 years 7 months ago	6	By LindyD 14 years 7 months ago
Normal topic Firm starter to liquid starter? By Mary Clare 14 years 7 months ago	2	By LindyD 14 years 7 months ago
Normal topic Lazy firm starter By Boulanger 14 years 7 months ago	3	By LindyD 14 years 7 months ago
Hot topic A not-so-sour sourdough? By KipperCat 17 years 7 months ago	53	By dlstanf2 14 years 7 months ago
Normal topic Bulk retardation vs retarding shaped loaves By Josh Khoo 14 years 7 months ago	4	By dmsnyder 14 years 7 months ago