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@Olly398
My sourdough is getting better, starter is becoming properly active.
I’m using more or less this Trevor Wilson recipe https://bit.ly/3cg08os
Any idea why I’m getting the bubbles nnear the top, and the ‘bell’ shape with no lift/spring at the edges
Interesting what was mentioned about American flour. My mix always looked way wetter than his, quants the same
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