Sourdough and Starters

Description

Capturing the wild yeasts.

Successful starter first-aid

1000g versus 500g batch

What causes such flaccid crust?

Starter doesn't rise?

My starter doesn't accept white flour

After 8 days starter is not doubling

Trials with Red Fife

Question about a sandwich loaf technique

Starter still not mature (and smelling like alcohol)

White starter in rye bread

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