Sourdough and Starters

Need help - Huge newbie FAILURE

Flour type for starters

What kind of yeast for my focaccia?

Sulphur smell

Build levain vs straight from the starter?

Oven Temp. Too Low

Why is the higher hydration dough is lighter than the lower hydration one?

Different flours for bread and starter?

Troubleshooting dense bread/no rise

I accidentally threw away all my starter