Sourdough and Starters

Just wanted to share my third attempt :)

What makes a “strong” starter? It may not be the feeding ratio…

Autolyse vs Not

Internal bread temp for the 2nd (lid removed) bake?

feedback on sourdough

Please help.. Pasta Madre can’t roll it smooth

Enriched flour????

Naturally Fermented Buckwheat Bread (no starter)

Newbie confusion

Sourdough starter mould after 12 hours!!!