Sourdough and Starters

Description

Capturing the wild yeasts.

Activating my starter

Tartine flour 'equivalents'

Those elongated holes in crumb - Why ?

Kneading after (partial) bulk fermentation

Exploring flours for "white" sourdough

Eliminating larger holes

Struggling with recipe Levain

Poolish is terribly inconsistent

Slinging Frisbees

Sourdough bread in Hyderabad, India

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