Sourdough and Starters

Description

Capturing the wild yeasts.

starter problem(i think?)

please troubleshoot: underproofed? bad shaping?

Levain Calculation

New Puratos video with Marco Gobbetti

Sourdough: Hard crust, sticky tacky insides after baked!

Flour Vs water shaping high hydration dough

What is the ideal ferment temperature

Need some troubleshooting advice

How to calculate levain percentage

lack of oven spring , oven limitation

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