Sourdough and Starters

Description

Capturing the wild yeasts.

My "70% problem"

Stiff wholemeal starter

Sudden over-fermentation help

White frosting on firm rye sourdough

Smelly Starter! Sulphur/Rotten Eggs (day 11)

Sourdough starer help

Panettone & San Francisco water

Successful starter first-aid

1000g versus 500g batch

What causes such flaccid crust?

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