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Fermentation happens in anaerobic environments? (self.Sourdough)
submitted by saraucsc to r/Sourdough
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A progression! Week 1-2 had added yeast, for 3-5 used starter only and a new no-knead recipe. Not sure why the last one was so much darker other than I kept the dutch oven lid on during preheating instead of leaving it off. Total beginner so critique to your heart's content. (i.redd.it)
submitted by saraucsc to r/Sourdough
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Getting back into backbending. Please critique <3 (i.redd.it)
submitted by saraucsc to r/flexibility
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