Sourdough and Starters

Tartine, Robertson and his flours

Overnight in the fridge? Bulk Fermentation or Final Proofing

Arizmendi Cheese Rolls!

stretch and folds

Breaking all starter 'rules' in the book

Loaf cracking outside of the score

Baked a SD 1.5hr @ 400F

Guidance Tartine vs FWSY levain % and proof

Have anyone tried using the float test to test to mark bulk fermentation?

How to fix a proteolytic starter? Help