Sourdough and Starters

Topic	Replies	Last reply Sort ascending
Normal topic Hard choice. Should I downsize to 1 starter? By clazar123 11 months 3 weeks ago	10	By Barbie100 11 months 2 weeks ago
Normal topic Semi-established starter struggling with white flour By novicebaker123 11 months 2 weeks ago	5	By novicebaker123 11 months 2 weeks ago
Normal topic Yeast film on rye starter By albacore 1 year 5 months ago	13	By albacore 11 months 2 weeks ago
Normal topic Sudden over-fermentation help By LoafRabbit 11 months 3 weeks ago	12	By squattercity 11 months 3 weeks ago
Normal topic White frosting on firm rye sourdough By gavinc 11 months 3 weeks ago	4	By albacore 11 months 3 weeks ago
Normal topic Smelly Starter! Sulphur/Rotten Eggs (day 11) By BreadAndBeans 1 year ago	4	By JonJ 1 year ago
Normal topic Panettone & San Francisco water By Thejoeybird 1 year ago	4	By Thejoeybird 1 year ago
Normal topic Sourdough starer help By kilavallely@gm… 1 year ago	2	By Davey1 1 year ago
Hot topic Hello! New baker looking for "beginner" French T65 based recipe By The New Guy 1 year 1 month ago	61	By The New Guy 1 year ago
Normal topic 1000g versus 500g batch By Faering 1 year ago	7	By fredsbread 1 year ago
Normal topic My starter doesn't accept white flour By caca 1 year ago	9	By caca 1 year ago
Normal topic After 8 days starter is not doubling By Elan 1 year ago	11	By Abe 1 year ago
Normal topic Starter doesn't rise? By meko 1 year ago	2	By squattercity 1 year ago
Normal topic Question about a sandwich loaf technique By benjamin163 1 year ago	4	By Dave Cee 1 year ago
Normal topic Trials with Red Fife By Canucklehead 1 year ago	7	By Canucklehead 1 year ago
Normal topic Starter still not mature (and smelling like alcohol) By BreadAndFriendship 1 year ago	8	By Davey1 1 year ago
Normal topic Help! Sourdough not rising anymore By freckles99 1 year ago	15	By freckles99 1 year ago
Normal topic Fermenting until sugar and gluten is completely broken down By LevityBaker 8 years 6 months ago	12	By pmccool 1 year ago
Normal topic Starter smells like rotten eggs By JamD 5 years 9 months ago	6	By Davey1 1 year ago
Normal topic Starting a starter -- discarding half for 10-14 days? By BreadAndFriendship 1 year 1 month ago	4	By BreadAndFriendship 1 year ago
Hot topic San Francisco Sourdough Conclusion By doughooker 1 year 1 month ago	16	By alcophile 1 year ago
Normal topic Bacteria/safety By NurseRatched 1 year ago	3	By Davey1 1 year ago
Normal topic White starter in rye bread By mateuszm7 1 year ago	5	By PNWguy 1 year ago
Hot topic A few questions (consistency and final proofing) By The New Guy 1 year ago	16	By The New Guy 1 year ago
Normal topic Can I have a crumb read? By Angela Schlender 1 year ago	6	By Davey1 1 year ago