Sourdough and Starters

Topic Replies Last reply
Baker's math for hydration & salt with varying starter
By Ittayd 2 years 1 month ago
8 By albacore 2 years 1 month ago
Over proof?
By Outdoor720 2 years 1 month ago
4 By Phazm 2 years 1 month ago
Flat loaves
By holcomberogue 2 years 1 month ago
5 By tpassin 2 years 1 month ago
Potato flake starter - need help with maybe converting
By Cahh 2 years 1 month ago
2 By Phazm 2 years 1 month ago
microbakery timeline for a full time student and father
By yonatan 2 years 1 month ago
1 By fredsbread 2 years 1 month ago
My Starter seems inactive?
By kirstendebeer 2 years 1 month ago
7 By squattercity 2 years 1 month ago
Panettone Final Proof Duration
By albacore 2 years 1 month ago
2 By albacore 2 years 1 month ago
Sponge Turns to Goo
By doughooker 2 years 1 month ago
17 By suave 2 years 1 month ago
Bulk ferment in the tropics
By Sour_Baker 2 years 1 month ago
5 By Phazm 2 years 1 month ago
Baking staight from the fridge doesn't produce results as good as letting the dough come up to room temperature.
By icantbakeatall 5 years 6 months ago
8 By tpassin 2 years 1 month ago
Big holes at top of loaves
By TracyF 2 years 2 months ago
6 By seasidejess 2 years 1 month ago
60% Home-Milled Grain
By pogrmman 2 years 1 month ago
3 By Our Crumb 2 years 1 month ago
Sourdough Newbie.. Questions
By Jetmaan 2 years 2 months ago
24 By Jetmaan 2 years 2 months ago
Peter Reinhart's BBA firm starter
By giovanni 2 years 2 months ago
11 By giovanni 2 years 2 months ago
Autolysing and CLAS
By Precaud 2 years 2 months ago
4 By Precaud 2 years 2 months ago
Discard Sourdough - Very Slack, No strength
By Idaho Steve 2 years 2 months ago
6 By suave 2 years 2 months ago
Walnut Cranberry Sourdough - The Perfect Loaf
By Lee Ann 2 years 2 months ago
0 n/a
Would like to start feeding starter fresh milled hard white.... bran or not?
By BKSinAZ 2 years 2 months ago
2 By gavinc 2 years 2 months ago
Is it necessary to let the starter double before adding it to bulk ingredients?
By ForceMOD 2 years 2 months ago
4 By Phazm 2 years 2 months ago
Using stiff sourdough starter to predict bulkfermentation time
By prankster1590 2 years 2 months ago
8 By prankster1590 2 years 2 months ago
Month+ old starter started doubling consistently in oven after 12 hours, but out of oven, it doesn't rise as much
By moosespectacles 2 years 2 months ago
1 By tpassin 2 years 2 months ago
Neglected starter for 2 days, now it smells like Apple cider vinegar
By rising.sparrow 2 years 2 months ago
1 By tpassin 2 years 2 months ago
Another Lievito Madre Thread
By GEspo 2 years 2 months ago
7 By joegranz 2 years 2 months ago
Adding diversity via fruits
By the.yeast.we.c… 2 years 2 months ago
12 By Abe 2 years 2 months ago
Cold bulk experiment - any tips and thoughts? Bread Ahead method
By crustquest 4 years 10 months ago
51 By tpassin 2 years 2 months ago