Sourdough and Starters

Topic	Replies	Last reply Sort ascending
Normal topic Starter/Levain Smells Like Trash By Sour Doh 14 years 9 months ago	3	By Ho Dough 14 years 9 months ago
Normal topic Too-sour, alcohol-smelling starter By Tarrosion 14 years 9 months ago	4	By Tarrosion 14 years 9 months ago
Normal topic SD Baguette w/baking stone By EvaGal 14 years 9 months ago	2	By bnom 14 years 9 months ago
Normal topic Lepard's Rye-I have a bad feeling about this... By MmeZeeZee 14 years 9 months ago	4	By MmeZeeZee 14 years 9 months ago
Normal topic Reviving Starter By maiasimon 14 years 9 months ago	2	By maiasimon 14 years 9 months ago
Normal topic Feeding starter...or, "if it ain't broke..." By GloriouslyHomemade 14 years 10 months ago	5	By GloriouslyHomemade 14 years 9 months ago
Normal topic Rye sourdough experimentation By Franchiello 14 years 9 months ago	0	n/a
Normal topic Starter Troubleshooting By Tuirgin 14 years 10 months ago	2	By Tuirgin 14 years 10 months ago
Normal topic Need some starter storage advice By Rick D 14 years 10 months ago	10	By Rick D 14 years 10 months ago
Normal topic Starter Gone Moldy By bread10 14 years 10 months ago	2	By clazar123 14 years 10 months ago
Normal topic Seeking More SD Loaf Height By EvaGal 14 years 10 months ago	14	By Frequent Flyer 14 years 10 months ago
Normal topic Eric's fav rye By patnx2 14 years 10 months ago	5	By Candango 14 years 10 months ago
Normal topic New Sourdough attempt gone wrong By ErikVegas 14 years 10 months ago	4	By ananda 14 years 10 months ago
Normal topic Liquid Levain - How do I know its ready? By jennyloh 14 years 10 months ago	3	By Postal Grunt 14 years 10 months ago
Normal topic Gluten gone bad By Rick D 14 years 10 months ago	15	By ananda 14 years 10 months ago
Normal topic Does firm or liquid starter matter when you only need 1-2 T.? By Mary Clare 14 years 10 months ago	8	By Mary Clare 14 years 10 months ago
Normal topic Successful Sourdough! Need help with pics! By Mary Clare 14 years 10 months ago	8	By Mary Clare 14 years 10 months ago
Normal topic By how much volume should a healthy starter increase by within a 8hr period @ 70 degrees? By koloatree 14 years 10 months ago	4	By longhorn 14 years 10 months ago
Normal topic New starter By Yolandat 14 years 10 months ago	6	By Yolandat 14 years 10 months ago
Normal topic Thin, crispy crust evades me... By Mike E 14 years 10 months ago	8	By AnnieT 14 years 10 months ago
Normal topic Starter advice By Rick D 14 years 10 months ago	6	By LindyD 14 years 10 months ago
Normal topic Firm starter to liquid starter? By Mary Clare 14 years 10 months ago	2	By LindyD 14 years 10 months ago
Normal topic Lazy firm starter By Boulanger 14 years 10 months ago	3	By LindyD 14 years 10 months ago
Hot topic A not-so-sour sourdough? By KipperCat 17 years 10 months ago	53	By dlstanf2 14 years 10 months ago
Normal topic Bulk retardation vs retarding shaped loaves By Josh Khoo 14 years 10 months ago	4	By dmsnyder 14 years 10 months ago