Sourdough and Starters

Description

Capturing the wild yeasts.

Hello! New baker looking for "beginner" French T65 based recipe

Why is Farina 0 used in addition to Manitoba flour in this lievito madre instruction?

Pane di Altamura with Sesame Seeds

Frustrated results

Regular starter, gluten free flour to bake

I've often wondered...

Can primo impasto be refrigerated for ~24hrs?

How important is the "float test"

Sourdough discard pull-apart garlic bread

KAF Sourdough Starter survives more than a year's neglect in the fridge

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