Sourdough and Starters

Using Liquid Foam from Lentils to make Mediterranean Sourdough

How to push my rise without overproofing?

dough stays resolutely sticky

How do I know if my starter is strong enough if I've kept it in the fridge for long?

What happens if I feed by starter nothing but sugar and water?

Swedish Rye Sourdough

starter has odd layers

Substituting Preferments

Can instrumental characterization help predicting sour taste perception of wheat sourdough bread?

Is this normal (separation into layers, one of them brown)