Sourdough and Starters

Using starter for bokashi

Feedback? - 1st time high hydration

No discard RYE SD starter - progress

French flour equivalent

Just wanted to share my third attempt :)

What makes a “strong” starter? It may not be the feeding ratio…

Autolyse vs Not

Internal bread temp for the 2nd (lid removed) bake?

feedback on sourdough

Please help.. Pasta Madre can’t roll it smooth