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| Topic | Replies | Created | Last reply | |
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Does rising sourdough starter always prove the presence of yeast? | 9 | 3 days 15 hours ago by kabeee |
18 min 16 sec ago by kmrice |
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King Arthur Sourdough recipe | 4 | 1 week 5 days ago by heidiwilliams |
21 hours 54 min ago by heidiwilliams |
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Storing sourdough starter? | 8 | 4 days 3 hours ago by Janemarten |
22 hours 36 min ago by Marie-Claire |
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a never ending obsession for tartine bread..macaroni and cheese with homemade sausage meatballs..IN A TARTINE BREAD BOWL!! | 4 | 2 days 18 hours ago by tfranko29 |
1 day 15 hours ago by dabrownman |
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My own sourdough bread | 3 | 5 days 20 hours ago by MaximusTG |
1 day 21 hours ago by MaximusTG |
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Suddenly No Oven Spring | 10 | 2 weeks 5 days ago by TastefulLee |
1 day 23 hours ago by julie tabouli |
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Baking with natural wild yeast water (not sourdough) | 92 | 4 years 12 weeks ago by wao |
2 days 1 hour ago by cecile cua |
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Finally a Sourdough to share | 5 | 3 days 14 hours ago by aytab |
2 days 18 hours ago by dabrownman |
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New from old? | 4 | 6 days 9 hours ago by Wanderer |
2 days 19 hours ago by PMcCool |
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Help with Whole Wheat Sourdough Pan Loaf with Rye deflating in the oven. | 7 | 6 days 1 hour ago by don.sandersg |
5 days 2 hours ago by AnnaInMD |
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Am I doing this right? Help needed :( | 17 | 1 week 3 hours ago by noobie |
5 days 16 hours ago by Grenage |
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Sourdough falls after 2nd proof | 17 | 1 week 5 days ago by karencolleen |
6 days 1 hour ago by Grenage |
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Problems with high hydration sourdough | 9 | 1 week 6 hours ago by StuartScholes |
6 days 3 hours ago by StuartScholes |
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i'm feelin' swiss...i was an exchange student in switzerland..fondue+tartine french country bread+sprungli=Himmel auf Erden! ... | 6 | 1 week 16 hours ago by tfranko29 |
6 days 18 hours ago by HeidiH |
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Starting a starter | 6 | 1 week 1 day ago by MilesMonkMIngus |
1 week 19 hours ago by pjkobulnicky |
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Crust gelatinisation and shiny crumb | 3 | 1 week 5 days ago by Azazello |
1 week 20 hours ago by Azazello |
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Freezing dough (sourdough) before or after overnight retard in fridge? Or not? | 9 | 2 weeks 18 hours ago by shastaflour |
1 week 2 days ago by shastaflour |
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'Breakthrough' sourdough bread | 8 | 1 week 3 days ago by Juergen |
1 week 3 days ago by Syd |
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Starter maintenance and volume | 2 | 1 week 5 days ago by Juergen |
1 week 5 days ago by thomaschacon |
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no big holes | 2 | 1 week 5 days ago by pambakesbread |
1 week 5 days ago by LindyD |
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When to use sourdough starter? | 8 | 3 weeks 1 day ago by Olof |
1 week 5 days ago by ml |
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Science question - localized bacteria and impact on crust formation | 21 | 4 weeks 2 days ago by bnom |
1 week 5 days ago by Wild-Yeast |
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Stiff vs Liquid Levain in matters of final loaf digestibility | 7 | 2 weeks 3 days ago by sournewb71 |
1 week 6 days ago by mwilson |
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potato sourdough starter | 8 | 1 week 6 days ago by bellasmommy |
1 week 6 days ago by Mini Oven |
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Determining rye starter "doneness" | 4 | 2 weeks 10 hours ago by badmajon |
2 weeks 1 hour ago by LindyD |
