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	Bread crumb colour / fermenting By Mini Oven 3 years 3 months ago	0	n/a
Normal topic	Random questions which you may be able to answer By benjamin163 3 years 3 months ago	6	By Dan_In_Sydney 3 years 3 months ago
Normal topic	Starter maintenance By Jeffrey Hamelman 3 years 3 months ago	8	By phaz 3 years 3 months ago
Hot topic	Sourdough starter HELP By TheDoughBae 3 years 3 months ago	17	By gavinc 3 years 3 months ago
Normal topic	Could my starter have too much bacteria and not enough yeast? By Zenserene 3 years 3 months ago	13	By Danni3ll3 3 years 3 months ago
Normal topic	What happened to the round one?? By benjamin163 3 years 3 months ago	8	By benjamin163 3 years 3 months ago
Normal topic	Stiff to liquid By floureverywhere 3 years 3 months ago	8	By Mini Oven 3 years 3 months ago
Normal topic	It all started when I tried 85% hydration sourdough. By EC77f19 3 years 3 months ago	7	By EC77f19 3 years 3 months ago
Normal topic	What is this super active starter people speak of? By benjamin163 3 years 3 months ago	12	By Mini Oven 3 years 3 months ago
Normal topic	Bulk fermentation time...what's the maximum? How to handle long bulk fermented dough? By sournewb71 12 years 7 months ago	7	By Zenserene 3 years 3 months ago
Normal topic	Are stiffer starters less affected by temperature changes? By roboboticus 3 years 3 months ago	4	By Gadjowheaty 3 years 3 months ago
Normal topic	Dough wetter when using overnight levain? By arejay00 3 years 3 months ago	2	By Benito 3 years 3 months ago
Normal topic	Starterless Sour Bread — Completely Revised By doughooker 5 years 8 months ago	12	By doughooker 3 years 3 months ago
Normal topic	Proofing temps- Starter & Loaf (revisiting the topic) By Rakes 3 years 3 months ago	1	By phaz 3 years 3 months ago
Normal topic	My starter and lievito madre do not triple By boobooboo13 4 years 5 months ago	2	By Violetaromero32 3 years 3 months ago
Normal topic	Is this sourdough gone bad? By triggeru571 3 years 3 months ago	3	By Mini Oven 3 years 3 months ago
Normal topic	Changes moving from 1:2:1.1 to 1:5:5.5 By Gadjowheaty 3 years 3 months ago	8	By Gadjowheaty 3 years 3 months ago
Hot topic	My New Proofer By Capn Dub 10 years 10 months ago	16	By Gadjowheaty 3 years 3 months ago
Normal topic	Help - struggling to get oven spring and proper rise By carlitobakes 3 years 3 months ago	8	By technically_bread 3 years 3 months ago
Normal topic	82% hydration, 50% whole wheat sourdough - crumb issues By snaps 3 years 3 months ago	4	By gavinc 3 years 3 months ago
Normal topic	Total Titratable Acidity (TTA) By alcophile 3 years 3 months ago	11	By alcophile 3 years 3 months ago
Normal topic	Total Titratable Acidity (TTA) By alcophile 3 years 3 months ago	This topic has been moved
Normal topic	Dense, gummy sourdough By vanilla101 3 years 3 months ago	12	By vanilla101 3 years 3 months ago
Hot topic	Smaller Levain = More Sour Bread - WHY? By DanAyo 3 years 3 months ago	20	By Doc.Dough 3 years 3 months ago
Normal topic	Help with handling strong high protein baker flour By JeanDo 3 years 3 months ago	3	By mariana 3 years 3 months ago
Hot topic	Community Bake - Baguettes by Alfanso By DanAyo 4 years 5 months ago	2289	By gerhard 3 years 3 months ago

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