Sourdough and Starters

Loaf cracking outside of the score

Baked a SD 1.5hr @ 400F

Guidance Tartine vs FWSY levain % and proof

Have anyone tried using the float test to test to mark bulk fermentation?

How to fix a proteolytic starter? Help

Acetone smell debate

'grainy' consistency to my dough after mixing and stretching

Starter deflating between feedings after moving from 12hr to 24hr feeding schedule

Feeding my sourdough starter little and often - any drawbacks?

elastic sourdough bread