|
Subject |
Started by |
Replies |
Views |
Last post  |
|
| 0 Members and 1 Guest are viewing this board.
|
|
|
Using starter at its peak - why?
|
exipnos
|
3
|
1306
|
July 24, 2009, 02:03:08 AM
by Infoodel
|
|
|
|
|
Calculating Starter Flour/Water Contribution
|
scpizza
|
2
|
653
|
July 22, 2009, 01:31:41 PM
by scpizza
|
|
|
|
|
Incorporating Poolish into Dough
|
Tbombs34
|
3
|
1046
|
July 17, 2009, 01:50:32 PM
by Pete-zza
|
|
|
|
|
too sour yet rises in 3.4-4 hrs - unhealthy?
|
Lydia
|
13
|
1243
|
July 02, 2009, 12:34:57 PM
by Lydia
|
|
|
|
|
Sourdough Starter (50% hydration) request
|
pizza eater
|
2
|
921
|
June 24, 2009, 03:52:58 PM
by kross
|
|
|
|
|
Long term storage of sourdough starter
|
trosenberg
|
3
|
950
|
June 02, 2009, 09:57:48 AM
by allanfieldhouse
|
|
|
|
|
Ischia Starter Behavior
|
s00da
|
2
|
823
|
May 30, 2009, 07:39:11 AM
by s00da
|
|
|
|
|
camaldoli starter
|
DoouBall
|
8
|
1313
|
May 28, 2009, 02:29:43 PM
by DoouBall
|
|
|
|
|
pre-ferment versus multi-day refrigeration
|
DoouBall
|
2
|
951
|
May 20, 2009, 11:38:36 AM
by Pete-zza
|
|
|
|
|
Temperature and Fermentation Rates
|
s00da
|
8
|
936
|
May 07, 2009, 08:04:28 PM
by November
|
|
|
|
|
How will Rye flour affect a starter?
|
Floppy Slice
|
5
|
719
|
May 05, 2009, 11:49:12 PM
by Jackitup
|
|
|
|
|
Using old dough to start a preferment?
|
djones148
|
1
|
731
|
April 29, 2009, 10:33:48 AM
by Pete-zza
|
|
|
|
|
I want to create my first starter?
|
CrazyDman
|
1
|
819
|
April 28, 2009, 10:10:47 AM
by tedious79
|
|
|
|
|
Home caught sourdough starter. Questioning it's development.
|
tedious79
|
5
|
844
|
April 28, 2009, 09:55:59 AM
by tedious79
|
|
|
|
How to maintain a starter culture
« 1 2 »
|
ctpiz
|
38
|
6257
|
April 18, 2009, 04:35:41 PM
by NY pizzastriver
|
|
|
|
|
Washing a starter
|
Schmid65
|
2
|
663
|
April 13, 2009, 05:14:30 PM
by Matthew
|
|
|
|
|
Need help planning pizza cook for 30
|
tedious79
|
12
|
1280
|
April 05, 2009, 08:00:08 PM
by andreguidon
|
|
|
|
|
Camaldoli vs. Ischia shootout
« 1 2 »
|
Bill/SFNM
|
30
|
4802
|
March 28, 2009, 11:40:22 AM
by Matthew
|
|
|
|
sourdo culture initial temp question
|
tommy
|
15
|
1187
|
March 27, 2009, 03:32:37 PM
by JConk007
|
|
|
|
|
Want to make my first starter/sponge Help please.
|
CrazyDman
|
0
|
436
|
March 27, 2009, 12:55:57 AM
by CrazyDman
|
|
|
|
|
beer and starter
|
artigiano
|
6
|
947
|
March 24, 2009, 07:17:34 PM
by NepaBill
|
|
|
|
|
Cultures: Activate...
|
Mo
|
16
|
1423
|
March 20, 2009, 03:26:51 PM
by Mo
|
|
|
|
|
using culture for the first time to make pizza!
|
koloa101
|
3
|
986
|
March 11, 2009, 06:57:15 PM
by Matthew
|
|
|
|
|
Activating starter...very thick.
|
DenaliPete
|
3
|
639
|
March 04, 2009, 07:26:10 PM
by Matthew
|
|
|
|
|
hi, have questions with activating culture
« 1 2 »
|
koloa101
|
39
|
2770
|
March 01, 2009, 05:17:21 PM
by koloa101
|
|
|
|
|
Over-fermentation with Ischia; Decrease starter % or fermentation time? (Pics)
|
s00da
|
17
|
2008
|
February 25, 2009, 09:31:20 AM
by Pete-zza
|
|
|
|
|
I'm so confused with activation please help
|
msilvestro
|
7
|
884
|
February 20, 2009, 10:51:35 AM
by Matthew
|
|
|
|
|
Sourdo.com End-Starter Hydration % and Calculator
« 1 2 3 »
|
s00da
|
46
|
3781
|
February 16, 2009, 04:07:31 PM
by Matthew
|
|
|
|
|
Standard Poolish/Autolyse Times
|
Pizzacrazy7
|
3
|
1118
|
February 08, 2009, 10:07:20 PM
by Pizzacrazy7
|
|
|
|
|
Camaldoli: R.I.P.
|
Bill/SFNM
|
9
|
1530
|
February 06, 2009, 11:35:27 AM
by Bill/SFNM
|
|
|
|
Topic you have posted in
Locked Topic
Sticky Topic
Poll