Sourdough and Starters

Description

Capturing the wild yeasts.

What happened to the round one??

Turning out from bannetons

It all started when I tried 85% hydration sourdough.

Are stiffer starters less affected by temperature changes?

Could my starter have too much bacteria and not enough yeast?

What is this super active starter people speak of?

pH Guided Dough Processing

Dough wetter when using overnight levain?

Proofing temps- Starter & Loaf (revisiting the topic)

Is this sourdough gone bad?

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