Sourdough and Starters

Help with lievito madre/pasta madre not tripling

My starter was fine. Four months after, something is wrong.

Inside of sourdough bread is wet and sticky

7-day build dough

1:4:4 vs. 1:1:1 loaf

I want to buy a batard banneton. I have an 8-9" boule banneton. What is the equivalent?

Rye Sourdoughs Splitting Open

A starter's microbiology is less about geography & more how you maintain it

The elusive oven spring thing

Loaves hard to cut?