Sourdough and Starters

Description

Capturing the wild yeasts.

Overproofed?

Effect of freezing old dough

Un chlorinated water- does it make a difference

less s&f for long proofs?

Old dough in fridge or freezer?

How to mix stiff biga the next day

Old dough recycle from biga

Looking to build a low PH starter

Baking Under the Az Heat Dome: Detmolder 2-stage rye starter

Bulk fermenting and stretching question

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