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Bulk fermentation timing is key to get the proper crumb out of your sourdough! If you under ferment, your loaf will be dense, flat and gummy. If you over ferment your dough will be super sticky and wont hold shape. Learning your dough is key. You want your dough to approximately double in size, be jiggly and start forming air bubbles across the top. The temperature in your home, season, humidity will all play into this so timing will change throughout the year. #sourdough #sourdoughbread | The S
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