Sourdough and Starters

Description

Capturing the wild yeasts.

Starter after just one day?

Help on Mixing, pointers appreciated!

Mold on my starter?

Activating my starter

Tartine flour 'equivalents'

Those elongated holes in crumb - Why ?

Kneading after (partial) bulk fermentation

Exploring flours for "white" sourdough

Eliminating larger holes

Struggling with recipe Levain

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