Sourdough and Starters

Why let dough rise before shaping?

Look what I found!

Starter healthy but slow to rise certain breads

very stalled out starter

Sprouted seed sourdough

Deflating after bulk fermentation?

Dough strength from machine mixing/kneading

Exasperated with trying to get that "basketball"-type oven spring

SD Microbes are everywhere

Starter left out for 5 days, still good?