Sourdough and Starters

A question (or two) about starter feeding- rye starter

Sourdough rolls

Ancient Egyptian sourdough

post hurricane water

Improving the rise and crumb of my loaves

Soupy dough!

Using a higher percentage of starter results in way better breads for me. Why is that?

Gummy crumb and not the best oven spring

Calculating Percentages of Levain

Late stretch and fold - extend bulk fermentation time?