Sourdough and Starters

My starter and lievito madre do not triple

Is there a certain ideal ratio of starter to flour? I have read 20-30% starter is ideal.

sour dough Italian cheese bread

Rye vs Wheat starter

What dictates how long should I leave out my dough before I put it in the refrigerator?

Extensibility nearly vanishes with delayed salt method

Almost no oven spring for rye bread

Starter activity and bubble size

Sourdough Overview with L. sanfranciscensis

newbie question