Sourdough and Starters

Dough wetter when using overnight levain?

Proofing temps- Starter & Loaf (revisiting the topic)

Is this sourdough gone bad?

Dense, gummy sourdough

82% hydration, 50% whole wheat sourdough - crumb issues

Help - struggling to get oven spring and proper rise

Help with handling strong high protein baker flour

Total Titratable Acidity (TTA)

L.M./Lievito Madre - dry up and re-start for the occasional user - how? - or stick to poolish?

Sourdough starter HELP