Oh no, you've discovered unwanted spores! Mold growth can be a party crasher in moist environments.

Solution: After each use, make sure your banneton has a sunbath or a well-ventilated spot to dry out completely. Think of it as giving your banneton a little spa day to prevent those uninvited mold guests.

It sounds like it's showing the scars of its battles with dough. While wood pulp bannetons can sometimes crack or chip if they're feeling unloved (or dropped). 

Solution: Treat it with the tenderness of a first date—no soaking or rough handling. And when drying, consider it a gentle yoga session at 120 degrees Celsius in the oven, not an intense workout.

That sticky situation happens when the banneton isn't floured enough, turning your dough into a stage 5 clinger.

Solution: Before each use, give your banneton a generous dusting of flour, like powdering a royal's wig, ensuring that your dough gracefully lets go when it's baking time.

While it might feel like you need an advanced degree, fear not!

Solution: Skip the soap opera and water ballet. A simple brush-off after each use, followed by a periodic gentle warming in the oven (yes, at that magical 120 degrees Celsius), keeps it clean and drama-free.

Ah, the tropics, where moisture is in a lifelong relationship with the air.

Solution: Extra vigilance in drying is your best friend here. After cleaning, let your banneton bask in a well-ventilated area or use the residual heat trick in the oven to ensure it's as dry as a humorously sarcastic comment.

Just because your dough is having a cool night doesn't mean your banneton can't enjoy a warm morning after.

Solution: Post-fridge proofing, pop your Bulka banneton in the oven and let it warm up with the residual heat. It's like giving your banneton a cozy blanket of warmth, ensuring it's dry and ready for the next baking adventure.