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Sourdough and Starters
Description
Capturing the wild yeasts.
White starter in rye bread
Bacteria/safety
Can I have a crumb read?
Why won't our wheat sourdough rise? Please help!
Help! Sourdough not rising anymore
A few questions (consistency and final proofing)
Starting a starter -- discarding half for 10-14 days?
Seam Side Down Proofing?
Is it fermenting?
Can anyone point me at some starter science info? Looking for specific feeding ratios.
Pagination
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