Category Topics

Blog Comments

Comments on Sourdough Geeks Blog articles and posts show up both here and over on the blog post. Everyone can read the comments. Bakers Club members can comment directly in here or on the full post.
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Recipes

Come here to share your questions, suggestions, comments, and experience with our recipes and yours. Remember your comments on our recipes are visible to the world.
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Crumb Read Requests

For best results, share your full recipe and process, and a bit about your starter maintenance/health. Along with your crumb photos, one of your loaf end on and even from above is also useful.
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Wins & Wonkies

Share photos of your beauties, beasts and bonkers bakes. Just because. To add your photo, tap on the picture icon in the toolbar, or simply drag and drop straight into the post if your browser allows it.
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Flour Forum

Discussions about flour science, a particular brand/type of flour, or insights or questions about working with freshly milled grains. This is the place to post!
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General

Create topics here that don’t fit into any other existing category.
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Pre-ferments & Leavening

If it makes a dough grow, or just contributes, this is the place to talk about it. From basic continuation starters, single bake levains, pre-ferments, yeast, yeast water, flying sponges and probably more.
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Site Feedback

Discussion about this site, its organization, how it works, and how we can improve it.
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Gear & Setup

From big stuff like ovens and mixers to small wares like lames and bannetons - if it’s a tool for artisan and sourdough bread baking, your questions, comments and thoughts are needed here! Same for setup: what’s the optimum height for your mixer counter? what’s the best wood for your shaping bench? what power supply do you need x, y and z? Bring your head scratchers and experiences.
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