With this entry, I have gone off the one sourdough recipe I have been making and found others. Basically, I am doing the turn and fold method with the long bulk fermentation for all my breads now. It is mostly working too and I love eating my sourdough. I bake it about once a week now, often prepping the dough in the morning and evening for first and second proof, then baking at night. I do not cut the bread until the next morning.

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