Sourdough and Starters

Topic Replies Last reply
Dough breaks before second rise is finished
By DuBonPain 5 years 6 months ago
12 By Moe C 4 months 3 weeks ago
What can I do for bigger bubbles?
By Kaktus 5 months ago
10 By Abe 4 months 3 weeks ago
My First Loaf Pan Bread
By PNWguy 4 months 4 weeks ago
2 By Davey1 4 months 4 weeks ago
Sourdough Apple fritters
By Sour_Baker 5 months ago
2 By Sour_Baker 5 months ago
Crumb: over or under fermented?
By sophie 5 months ago
8 By Abe 5 months ago
Sourdough tin loaf bread
By wild_aniel 5 months ago
11 By trailrunner 5 months ago
Sourdough Discard
By louiscohen 6 months ago
11 By alcophile 5 months 2 weeks ago
Moving internationally, want to move with my levain
By tinpanalley 6 months 3 weeks ago
15 By pmccool 5 months 2 weeks ago
calculating hydration question
By maybe 5 months 3 weeks ago
8 By alcophile 5 months 3 weeks ago
Why is this happening to ALL of my sourdough lately? I’m not doing anything different at all and it’s ruining all of my loaves. The dough doesn’t stick to itself at all!
By icantbakeatall 6 months 1 week ago
2 By RICHARD HAMILTON 5 months 3 weeks ago
Assistance required converting poolish focaccia recipe to sourdough
By erotavlas 6 months 1 week ago
7 By louiscohen 6 months ago
Aliquot / Spy Jar Usage - an Observation
By albacore 6 months 1 week ago
3 By albacore 6 months 1 week ago
Taylor Swift and Sourdough
By AlanG 6 months 1 week ago
2 By JonJ 6 months 1 week ago
Amount to dehydrate?
By PNWguy 6 months 2 weeks ago
6 By BrianShaw 6 months 1 week ago
Sourdough prep is important.
By gavinc 6 months 2 weeks ago
11 By gavinc 6 months 2 weeks ago
First bake with rye. Feedback please and outstanding questions.
By Bigblue 7 years 7 months ago
17 By Bronze 6 months 2 weeks ago
Can't get enough oven spring, help!!!
By mizi 6 months 3 weeks ago
15 By PNWguy 6 months 2 weeks ago
A curious bake
By maybe 6 months 3 weeks ago
2 By Davey1 6 months 3 weeks ago
Maximum container size for Brød & Taylor Sourdough Home?
By Breadzik 9 months 1 week ago
20 By Davey1 6 months 3 weeks ago
Calculating Rise Percentage
By ADJWIS72 7 months ago
4 By barryvabeach 7 months ago
EVOO and Kalamat Olives-clas
By jo_en 7 months 1 week ago
3 By WanyeKest 7 months ago
I discarded, fed my starter, and immediately put it in the refrigerator. If I take it out, will it become active or will it require another refresh?
By seoneal90 7 months 1 week ago
7 By Davey1 7 months 1 week ago
When I make batards (oblong/oval), I get a thin doughy layer on the bottom right above the crust. When I make boules (circle), I dont get that. What could I be doing wrong?!
By icantbakeatall 7 months 2 weeks ago
9 By Moe C 7 months 1 week ago
How to feed if I miss the peak and starter has fallen
By alan856 7 months 2 weeks ago
3 By pkeibel 7 months 2 weeks ago
First loaf
By kaw 7 months 2 weeks ago
10 By Abe 7 months 2 weeks ago