Sourdough and Starters

starter in water vs. starter after autolyse

Pain au Levain dough not forming strong enough gluten structure

Feedback Friday!?

Which cookware do you use?

Pasta Madre Maintenance - starter turns into soup

what is going on with my starter

Poolish deflates and rise back

pH meters and starter acidity

Loosing height in my poolish bakes

possible flour issues?