Starters/Sponges

Patsy's culture request

Started by markus1984

Replies: 1
Views: 2,219

April 30, 2010, 01:45:28 PM
by chrisco

Pliz Help a newbie : The starter

Started by ronchonou

Replies: 1
Views: 2,064

March 12, 2012, 10:28:01 AM
by Pete-zza

Container question

Started by BrickStoneOven

Replies: 1
Views: 2,555

February 18, 2010, 01:56:11 PM
by BrickStoneOven

Tom Lehmann's "sour"

Started by jsaras

Replies: 1
Views: 2,361

June 09, 2013, 12:20:07 PM
by kevinbrown22

starter's temperature

Started by mischael

Replies: 1
Views: 2,923

March 10, 2006, 09:40:08 AM
by mischael

Starter Dough Recipes

Started by Bende

Replies: 1
Views: 3,296

April 21, 2013, 12:36:04 PM
by TXCraig1

What should culture look like before starting pizza dough

Started by tonymark

Replies: 1
Views: 3,473

April 06, 2006, 05:03:16 PM
by Kinsman

Whole Wheat Flour vs. White Flour for Starter

Started by CycloneFlyer

Replies: 1
Views: 2,252

May 01, 2011, 08:39:36 AM
by foolishpoolish

Sourdough (long fermentation) in Chinese Steamed Buns

Started by Bill/CDMX

Replies: 1
Views: 1,062

July 05, 2017, 12:41:44 AM
by quietdesperation

2nd batch of dough w/starter try going much better

Started by pythonic

Replies: 1
Views: 2,042

January 19, 2013, 09:12:19 PM
by notjustgc

Poolish hydration at 165%????

Started by LazyFlamingo

Replies: 1
Views: 2,123

March 01, 2013, 07:35:15 PM
by TXCraig1

sourdough culture contamination question 2

Started by markus1984

Replies: 1
Views: 1,997

March 24, 2010, 12:11:38 AM
by Bill/CDMX

Simple starter

Started by forzaroma

Replies: 1
Views: 1,643

February 28, 2011, 02:00:51 AM
by LaheyDisciplenNica

Cold fermenting?

Started by torontonian

Replies: 1
Views: 2,195

March 16, 2013, 12:01:18 AM
by arspistorica

Activating Italian Starters ?

Started by PizzaDanPizzaMan

Replies: 1
Views: 2,816

April 24, 2006, 11:00:44 AM
by Kinsman

When Is Starter Ready

Started by JJJay

Replies: 1
Views: 1,161

December 09, 2015, 10:22:40 AM
by Simple Man

Rehydrating Ischia Starter

Started by pythonic

Replies: 1
Views: 1,606

December 23, 2012, 09:53:51 PM
by Jet_deck

First time starter - is this ok?

Started by torontonian

Replies: 1
Views: 1,814

December 23, 2012, 11:30:10 AM
by bfguilford

Dough stiffness when using starter v. commercial yeast

Started by pizzagetsmefrisky

Replies: 1
Views: 776

June 19, 2018, 11:00:40 PM
by The Dough Doctor

Maintaining Starter/Culture

Started by NinoDel

Replies: 1
Views: 957

March 25, 2017, 10:46:01 AM
by parallei

Poolish

Started by Victorag999

Replies: 1
Views: 874

July 09, 2018, 06:17:56 PM
by TaZ10101

What ratio for 24 hr feed cycle Ischia when stored at 65 F?

Started by tbear

Replies: 1
Views: 1,155

May 30, 2015, 07:55:13 AM
by vtsteve

Question for you sour dough guys

Started by bortz

Replies: 1
Views: 2,880

May 08, 2006, 05:02:02 PM
by SteveB

I want to create my first starter?

Started by CrazyDman

Replies: 1
Views: 2,430

April 28, 2009, 10:10:47 AM
by tedious79

First sourdough pizza

Started by renchero

Replies: 1
Views: 1,694

October 02, 2017, 10:15:44 PM
by Dangerous Salumi

How long after feeding do people make their pizza?

Started by rsaha

Replies: 1
Views: 1,432

May 21, 2016, 09:59:04 AM
by texmex

Is my ischia starter activating too fast?

Started by traitor

Replies: 1
Views: 735

May 23, 2018, 03:32:33 AM
by Heikjo

Trying my hand at sourdough.

Started by pizzaisgood

Replies: 1
Views: 2,689

April 03, 2008, 02:07:01 AM
by givearats

Starter newbie

Started by Eleezy

Replies: 1
Views: 1,648

April 12, 2012, 08:36:55 PM
by Bill/CDMX

Feeding natural ferment with rye flour

Started by PizzaBrasil

Replies: 1
Views: 2,228

November 25, 2008, 12:12:54 AM
by scott r