Questions regarding baking and working with wild yeasts and starters (also known as levains or chefs).

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Leavening and cooking with a loaf of bread / pizza and a 392° F / 200° C oven

I'm having a little bit of trouble in mixing the process of leavening and cooking the right way and getting a soft texture instead of a not so high rise . I made my sourdough starter all by myself in ...