The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Sourdough and Starters

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	Topic	Replies	Last reply
Normal topic	Starter Victim of Sandy By Sjadad 12 years 1 month ago	6	By gmagmabaking2 12 years 1 month ago
Normal topic	Successful revitalization of starter By Maverick 12 years 1 month ago	3	By Maverick 12 years 1 month ago
Normal topic	LIQUID LEVAIN BUILD TIMINGS By PaulZ 12 years 1 month ago	3	By vtsteve 12 years 1 month ago
Normal topic	fun with a mistake By grind 12 years 1 month ago	5	By mgbetz 12 years 1 month ago
Normal topic	Oakland Sourdough Fail By Song Of The Baker 12 years 1 month ago	11	By baybakin 12 years 1 month ago
Normal topic	Can I Autolyse for 12 or more hours with just flour and water? By Bread Head 12 years 1 month ago	9	By FlourChild 12 years 1 month ago
Normal topic	Difference in bubble size in starter? By Bread Head 12 years 1 month ago	2	By Bread Head 12 years 1 month ago
Normal topic	Is it safe to keep my starter in a fridge with an antibacterial filter? By brødfyr 12 years 1 month ago	2	By Doc.Dough 12 years 1 month ago
Normal topic	My 1st attempt was a success, but.... By huskerfoos 12 years 1 month ago	2	By huskerfoos 12 years 1 month ago
Normal topic	Tried Ultragrain flour with 30% WW in a Sourdough, and so far I don't care for it. By Nick Sorenson 12 years 2 months ago	5	By subfuscpersona 12 years 1 month ago
Normal topic	Real Scalded Milk instead of bakers powdered milk (or even more importantly instead of water)? By Nick Sorenson 12 years 2 months ago	7	By Mini Oven 12 years 1 month ago
Hot topic	Oakland Sourdough 99.99999% Success By Song Of The Baker 12 years 2 months ago	19	By dabrownman 12 years 1 month ago
Normal topic	Baking Tartine Country Bread By a.little.bread 12 years 2 months ago	1	By sasidhar79 12 years 1 month ago
Normal topic	Anyone use a 'sponge' for Sourdough? I think that's the word for it... i.e. not all the ingredients upfront. By Nick Sorenson 12 years 2 months ago	1	By PaddyL 12 years 1 month ago
Normal topic	Honig Salz Brot (German Honey-Salt Bread) By cor 12 years 2 months ago	4	By cor 12 years 2 months ago
Normal topic	PreFerment Problem By Song Of The Baker 12 years 2 months ago	11	By Song Of The Baker 12 years 2 months ago
Normal topic	First Ciabatta Attempt By rcbaughn 12 years 2 months ago	6	By dabrownman 12 years 2 months ago
Hot topic	General Discussion about Prefermenting Dough By Country Bread Baker 12 years 2 months ago	24	By Janetcook 12 years 2 months ago
Normal topic	Deleted/Removed Post By bakingbadly 12 years 2 months ago	1	By CelesteU 12 years 2 months ago
Normal topic	Dark spots, streaks in dough By fatherjay 12 years 2 months ago	5	By MANNA 12 years 2 months ago
Normal topic	Hallelujah!!! Updated. By gmagmabaking2 12 years 2 months ago	5	By cor 12 years 2 months ago
Normal topic	bread shaping difficulties and all that jazz By whoops 12 years 2 months ago	3	By whoops 12 years 2 months ago
Normal topic	Building Starter for Recipe - HELP! By TastefulLee 12 years 2 months ago	2	By TastefulLee 12 years 2 months ago
Normal topic	Is it practical to maintain the Full Sour (of 3 Stage Detmolder Process) for future use ? By Wade37 12 years 2 months ago	5	By Juergen Krauss 12 years 2 months ago
Normal topic	Can changing flours effect starter? By Bread Head 12 years 2 months ago	2	By Song Of The Baker 12 years 2 months ago

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