Hi everyone, I’m determined to create my own starter, but have failed (so many times😢) in the past! Can you give me advice on an easy recipe and how to be successful at the task? Thanks everyone!

I finally baked my loaf this morning. I made two errors resulting in an unattractive finished loaf which is frustrating since I had been so careful with the recipe. First, I forgot to pull out my new bread sling. My parchment always leaves weird indentations in the baked loaf when baking in my Dutch oven with high hydration doughs. Second, my score wasn’t deep enough. BUT the bread tastes absolutely amazing. This might be my favorite flavor ever in a sourdough loaf! And I am super happy with the crumb though I’m not even sure what the crumb should look like. I don’t have a photo of the entire loaf but here’s a crumb shot.

As I am a new in this field. Is there a difference between Levain and Starter? Thanks in advance for answering my question

Your started/levain ( hope it’s correct terminology) should I use BREAD FLOUR or AP flour ? ALSO, I would like to try Henry’s “cinnamon buns” , BUT the recipe calls for a mixer i dont own one yet ,suggestions please ? TY in advance.

Anyone got any recipes they want to share?