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Sourdough and Starters

Description

Capturing the wild yeasts.

EVOO and Kalamat Olives-clas

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jo_en 4 hours 13 minutes in
Sourdough and Starters

I discarded, fed my starter, and immediately put it in the refrigerator. If I take it out, will it become active or will it require another refresh?

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seoneal90 3 days 19 hours in
Sourdough and Starters

When I make batards (oblong/oval), I get a thin doughy layer on the bottom right above the crust. When I make boules (circle), I dont get that. What could I be doing wrong?!

Toast
icantbakeatall 1 week 2 days in
Sourdough and Starters

First loaf

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kaw 1 week 3 days in
Sourdough and Starters

How to feed if I miss the peak and starter has fallen

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alan856 1 week 6 days in
Sourdough and Starters

No banneton yet

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kaw 2 weeks in
Sourdough and Starters

Can a starter benefit from a little stress?

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ReneR 2 weeks 6 days in
Sourdough and Starters

Salt; Iodine or Not?

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BKSinAZ 3 weeks in
Sourdough and Starters

Maintaining rye starters and Ginsberg's "The Rye Baker"

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PJT 3 weeks 2 days in
Sourdough and Starters

Trying to make real sour sourdough

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feygilo 3 weeks 3 days in
Sourdough and Starters

Pagination

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