Our panel of experts (including Claire Saffitz!) have answers—in language even beginners can understand.
I’m trying to conserve flour. How often do I need to feed my starter?
I weighed out all my ingredients and combined them correctly, but my dough looks drier than it’s supposed to. What happened, and what do I do? Can I add spices/cheese/seeds/other flavorings to my dough? At what point do I do that? Will certain ingredients give me trouble?
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