Sourdough and Starters

Topic	Replies	Last reply Sort ascending
Normal topic Taffy again? By DeeBaker 4 years 11 months ago	1	By StephanieB 4 years 11 months ago
Hot topic Dough Calculator Baker's Percentages Spreadsheet - available to download By DanAyo 7 years 8 months ago	16	By DanAyo 4 years 11 months ago
Normal topic Healthy culture suddenly not rising By SaraBClever 4 years 11 months ago	9	By SaraBClever 4 years 11 months ago
Normal topic Old dough, pate fermentee, pasta di riporto, criscito By JPC 4 years 11 months ago	5	By JPC 4 years 11 months ago
Normal topic Will need to save ripe starter till tomorrow - how to revive By alan856 4 years 11 months ago	4	By lloydrm 4 years 11 months ago
Normal topic Overnight in the Fridge Troubleshooting By Socalbakergal 4 years 11 months ago	3	By colinm 4 years 11 months ago
Normal topic Starter too runny to rise By Sepehr83 4 years 11 months ago	8	By Sepehr83 4 years 11 months ago
Hot topic Retarding dough--is it OK during bulk (1st) fermentation--anyone know? By joyfulbaker 10 years ago	16	By loaflove 4 years 11 months ago
Normal topic "No more STICKY DOUGH" Video By VRini 4 years 11 months ago	1	By GaryBishop 4 years 11 months ago
Normal topic Starter Keeps Developing Hooch By fedsmoker 4 years 11 months ago	2	By clazar123 4 years 11 months ago
Normal topic Newbie help please! Under or over-proofed? By ArianaD 4 years 11 months ago	11	By Benito 4 years 11 months ago
Hot topic LAB Fermentation - more complete understanding By DanAyo 4 years 11 months ago	23	By suave 4 years 11 months ago
Normal topic Drying your starter By SourFlour 15 years 8 months ago	10	By loaflove 4 years 11 months ago
Normal topic Staggering Two-loaf bake by 48-72 hours... restart/reshape? By Monoprintedman 4 years 11 months ago	5	By Monoprintedman 4 years 11 months ago
Hot topic Bran Starter - an easier method? By DanAyo 4 years 11 months ago	68	By DanAyo 4 years 11 months ago
Normal topic Morning Levain build suddenly not growing... By Am8967 4 years 11 months ago	2	By Am8967 4 years 11 months ago
Normal topic Feed sourdough starter with lime? By Ashy 5 years ago	8	By SirSaccCer 4 years 11 months ago
Normal topic adding raisins to dough By loaflove 4 years 11 months ago	7	By loaflove 4 years 11 months ago
Normal topic Tartine book starter with acetone smell after neglecting for a day By zellyn 4 years 11 months ago	13	By icantbakeatall 4 years 11 months ago
Normal topic Scientist's Notebook By DeeBaker 4 years 11 months ago	7	By DeeBaker 4 years 11 months ago
Normal topic Change Type of Flour in Levain Build? By Yoisele 4 years 11 months ago	3	By vanessaren 4 years 11 months ago
Normal topic Am I doing the finger poke test wrong? By ratloaf 4 years 11 months ago	3	By loaflove 4 years 11 months ago
Normal topic Home milled 100% WW starter and levain By Sam Jane 4 years 11 months ago	12	By seasidejess 4 years 11 months ago
Normal topic 100% rye vs 50/50 AP By DeeBaker 4 years 11 months ago	3	By DeeBaker 4 years 11 months ago
Hot topic Open crumb but mostly around the edges By Emma268 5 years 11 months ago	72	By loaflove 4 years 11 months ago