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Making a loaf of artisan bread while I explain something that’s been on my mind… First off, your bread is only as strong as your starter. If your starter is weak, your loaf will be too. Second, your hydration and your room temperature matter. (I keep mine lower because Florida humidity is no joke 🌴). Third, your starter percentage in the recipe makes a big difference—too much or too little throws off fermentation. Please don’t get me wrong, I’m not saying you shouldn’t buy a cookie, muffin, or
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