I am not positive if I really should discard it or can it be Protected to use. My sourdough starter is in a glass jar using a glass lid loosely on. It stays from the oven Along with the lights turned off.Condition a Round Loaf: extend the dough with the leading down onto the center. Transform a quarter flip and repeat till all the edges are folded

And after that in the center there was a big gap in it all over. The taste was terrific. Just dense and many prep errors I presume. Any ideas? Once i did the four hour fermentation was it not warm enough? I did the stretch and fold every single hour.Components It’s incredible how easy the ingredient checklist is for this sourdough bread recipe be

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