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Camaldoli: R.I.P.
Started by Bill/SFNM |
9 Replies
2623 Views |
February 06, 2009, 11:35:27 AMby Bill/SFNM |
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Standard Poolish/Autolyse Times
Started by Pizzacrazy7 |
3 Replies
2765 Views |
February 08, 2009, 10:07:20 PM by Pizzacrazy7 |
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46 Replies
6603 Views |
February 16, 2009, 04:07:31 PM by Matthew |
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7 Replies
1397 Views |
February 20, 2009, 10:51:35 AM by Matthew |
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17 Replies
4678 Views |
February 25, 2009, 09:31:20 AM by Pete-zza |
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39 Replies
5942 Views |
March 01, 2009, 05:17:21 PM by koloa101 |
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Activating starter...very thick.
Started by DenaliPete |
3 Replies
1247 Views |
March 04, 2009, 07:26:10 PM by Matthew |
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3 Replies
1615 Views |
March 11, 2009, 06:57:15 PM by Matthew |
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Cultures: Activate...
Started by Mo |
16 Replies
2625 Views |
March 20, 2009, 03:26:51 PM by Mo |
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0 Replies
933 Views |
March 27, 2009, 12:55:57 AM by CrazyDman |
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sourdo culture initial temp question
Started by tommy |
15 Replies
2464 Views |
March 27, 2009, 03:32:37 PM by JConk007 |
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30 Replies
8265 Views |
March 28, 2009, 11:40:22 AM by Matthew |
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Need help planning pizza cook for 30
Started by tedious79 |
12 Replies
2080 Views |
April 05, 2009, 08:00:08 PM by andreguidon |
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Washing a starter
Started by Schmid65 |
2 Replies
1394 Views |
April 13, 2009, 05:14:30 PM by Matthew |
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38 Replies
9249 Views |
April 18, 2009, 04:35:41 PM by NY pizzastriver |
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5 Replies
1518 Views |
April 28, 2009, 09:55:59 AM by tedious79 |
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I want to create my first starter?
Started by CrazyDman |
1 Replies
1322 Views |
April 28, 2009, 10:10:47 AM by tedious79 |
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Using old dough to start a preferment?
Started by djones148 |
1 Replies
1702 Views |
April 29, 2009, 10:33:48 AM by Pete-zza |
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How will Rye flour affect a starter?
Started by Floppy Slice |
5 Replies
1322 Views |
May 05, 2009, 11:49:12 PM by Jackitup |
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Temperature and Fermentation Rates
Started by s00da |
8 Replies
2460 Views |
May 07, 2009, 08:04:28 PM by November |
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2 Replies
2050 Views |
May 20, 2009, 11:38:36 AM by Pete-zza |
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camaldoli starter
Started by DoouBall |
8 Replies
3210 Views |
May 28, 2009, 02:29:43 PM by DoouBall |
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Ischia Starter Behavior
Started by s00da |
2 Replies
1477 Views |
May 30, 2009, 07:39:11 AM by s00da |
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Long term storage of sourdough starter
Started by trosenberg |
3 Replies
1641 Views |
June 02, 2009, 09:57:48 AM by allanfieldhouse |
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13 Replies
2125 Views |
July 02, 2009, 12:34:57 PM by Lydia |
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Incorporating Poolish into Dough
Started by Tbombs34 |
3 Replies
3942 Views |
July 17, 2009, 01:50:32 PM by Pete-zza |
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2 Replies
1276 Views |
July 22, 2009, 01:31:41 PM by scpizza |
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Using starter at its peak - why?
Started by exipnos |
3 Replies
1976 Views |
July 24, 2009, 02:03:08 AM by Infoodel |
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50 Replies
27101 Views |
August 31, 2009, 12:06:21 PM by UnConundrum |
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Panielli storage
Started by UnConundrum |
5 Replies
1300 Views |
September 04, 2009, 06:20:57 PM by s00da |
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