Sourdough and Starters

Description

Capturing the wild yeasts.

No oven spring and scoring problems

My first sourdough - advice!

Random questions which you may be able to answer

What happened to the round one??

Turning out from bannetons

It all started when I tried 85% hydration sourdough.

Are stiffer starters less affected by temperature changes?

Could my starter have too much bacteria and not enough yeast?

What is this super active starter people speak of?

pH Guided Dough Processing

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