Sourdough and Starters

Topic	Replies	Last reply Sort ascending
Normal topic Stiff starters? By alan856 4 years 10 months ago	2	By alan856 4 years 10 months ago
Normal topic Please Help, Sourdough flat By tavaruapt 4 years 10 months ago	10	By Mini Oven 4 years 10 months ago
Normal topic A great dough supplement + why is crumb more open on edges? By mandaclair 4 years 10 months ago	2	By Mini Oven 4 years 10 months ago
Normal topic Difference in bulk vs proof By dannydannnn 4 years 10 months ago	7	By lloydrm 4 years 10 months ago
Normal topic Not refrigerating dough before baking By Pizzafreak 4 years 10 months ago	10	By naturaleigh 4 years 10 months ago
Normal topic Borodinsky rye By Hayalshamsi 4 years 10 months ago	2	By idaveindy 4 years 10 months ago
Normal topic Is it better to shape before or after the cold fermentation phase? By icantbakeatall 4 years 10 months ago	1	By andykg 4 years 10 months ago
Normal topic Rising and Proofing By Goose 4 years 11 months ago	15	By shamsmehra90 4 years 10 months ago
Normal topic Two questions about the Tartine Basic Country Loaf recipe and sourdough history By zellyn 4 years 10 months ago	0	n/a
Normal topic Starter Information - a good read By DanAyo 4 years 10 months ago	0	n/a
Normal topic Extensibility nearly vanishes with delayed salt method By mandaclair 4 years 10 months ago	15	By mwilson 4 years 10 months ago
Normal topic Is there a certain ideal ratio of starter to flour? I have read 20-30% starter is ideal. By icantbakeatall 4 years 10 months ago	1	By dbazuin 4 years 10 months ago
Normal topic Sourdough Overview with L. sanfranciscensis By albacore 4 years 10 months ago	1	By She Bakes 4 years 10 months ago
Normal topic sour dough Italian cheese bread By longneckthree 4 years 10 months ago	0	n/a
Normal topic What dictates how long should I leave out my dough before I put it in the refrigerator? By icantbakeatall 4 years 10 months ago	3	By DanAyo 4 years 10 months ago
Hot topic Hi from Paris... and help with possible overproofing? By iyia 4 years 11 months ago	27	By albacore 4 years 10 months ago
Normal topic Ardent Mills Dark Rye Flour - Too Dry? By homunculette 4 years 11 months ago	5	By idaveindy 4 years 10 months ago
Normal topic Rye vs Wheat starter By ModerDeg 4 years 10 months ago	0	n/a
Normal topic Starter activity and bubble size By Keryn 4 years 10 months ago	1	By andykg 4 years 10 months ago
Normal topic Tartine bread proofing questions By Lreich 4 years 10 months ago	13	By PNWSouthcoaster 4 years 10 months ago
Normal topic banneton causing bread splitting? By andykg 4 years 10 months ago	9	By DanAyo 4 years 10 months ago
Normal topic Opinion on loaf By Hayalshamsi 4 years 10 months ago	10	By Hayalshamsi 4 years 10 months ago
Normal topic Newbie Baker Seeking Experienced Advice!! By hasschris 4 years 10 months ago	6	By loaflove 4 years 10 months ago
Normal topic Does anyone have a recipe for kneaded sourdough? I want to try a SD without a super long ferment. By icantbakeatall 4 years 10 months ago	7	By Ford 4 years 10 months ago
Normal topic newbie question By Martyj 4 years 10 months ago	6	By barriehiebread 4 years 10 months ago