Sourdough and Starters

Topic Replies Last reply
Loaf Rupturing on Bottom
By jjudson 1 year ago
4 By Moe C 1 year ago
Left starter in fridge for 4 months, now what?
By distortedlinds 1 year ago
6 By squattercity 1 year ago
New starter
By loaflove 1 year ago
3 By loaflove 1 year ago
Folds - How Many and When
By louiscohen 1 year ago
15 By The Roadside P… 1 year ago
CLAS and white flour breads
By Precaud 1 year 6 months ago
30 By Precaud 1 year ago
pH Guided Dough Processing
By albacore 3 years 7 months ago
70 By The Roadside P… 1 year ago
Adding some rye to starter "food' mix
By alan856 1 year 1 month ago
1 By PNWguy 1 year ago
Levure de boulanger (fresh baker's yeast) storage
By tinpanalley 1 year 1 month ago
18 By tinpanalley 1 year ago
How much to bulk ferment sourdough?
By Anonymous 3 years ago
6 By Jetmaan 1 year 1 month ago
Greasy eggless brioche
By Sour_Baker 1 year 1 month ago
2 By Sour_Baker 1 year 1 month ago
Suggestions for bulk proof time and Cold Fermentation times
By sdembo24 1 year 1 month ago
3 By loafhacker 1 year 1 month ago
My troublesome Lievito Madre journey (aka i need some help)
By XohacCybersax 1 year 1 month ago
37 By gordybaker 1 year 1 month ago
What switch did I flip?
By SkipII 1 year 1 month ago
13 By SkipII 1 year 1 month ago
Stumped!
By bregent 1 year 5 months ago
19 By The-Naked-Baker 1 year 1 month ago
How do the gas bubbles (alveoli) evolve in size?
By DanAyo 6 years 6 months ago
29 By alcophile 1 year 1 month ago
A problem with sourdough starter
By Tramadar 6 years 4 months ago
14 By DonteTsuchida 1 year 1 month ago
Mould?
By Loaf on Sea 1 year 1 month ago
1 By Phazm 1 year 1 month ago
New Starter Troubles
By dancingmommy 1 year 1 month ago
2 By Phazm 1 year 1 month ago
Using cultures from a lab
By rff000 1 year 9 months ago
16 By Breadzik 1 year 1 month ago
Stretches and folds vs KitchenAid
By TracyF 1 year 1 month ago
8 By rondayvous 1 year 1 month ago
The state of a new starter
By alan856 1 year 1 month ago
4 By alan856 1 year 1 month ago
My dough is not taking the rise.
By RB32689 1 year 1 month ago
15 By tpassin 1 year 1 month ago
starter woes - IPA aroma, dead after few days
By chleba 1 year 3 months ago
2 By Phazm 1 year 1 month ago
Rye Sourdough Recommendation
By Abe 1 year 1 month ago
3 By Abe 1 year 1 month ago
Bulk fermenting light enriched and fully enriched
By Sour_Baker 1 year 1 month ago
6 By foodforthought 1 year 1 month ago