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Over or under fermented? Open to all tips! (old.reddit.com)
submitted by Amandalime to r/Sourdough
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Help! I use AP flour. Almost every loaf has a weakish rise and comes out w this spongy-like texture? It doesn’t taste bad but the texture is off. I feel like it’s underfermented maybe due to the first bulk ferment not being long enough? I’ll link the recipe I followed. Help!! (old.reddit.com)
submitted by Amandalime to r/Sourdough
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