Sourdough and Starters

Description

Capturing the wild yeasts.

Cheddar Cheese Substitute?

Purchased Starter?

Ingredient interaction with bulk fermentation

Is my dough over proofed?

Why two such different bulk ferments?

Scalding or autolyse whole wheat?

Trouble Getting 100% Whole Wheat Sourdough to Rise

Sourdough Sidekick: automatic starter maintenance...

Over or under proofed?

fermentation is weird

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