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Can we talk about the sourdough that turned into a brick on Sunday?
I fed my starter Friday night and it looked fine, all bubbly and happy in the jar. Sunday morning I mixed the dough at 7am, let it sit, and by noon it had barely risen. I baked it anyway and now I have a loaf that could break a window. My guess is my kitchen got too cold overnight, around 62 degrees. Has anyone else had a starter go quiet like that, and what did you do to wake it back up?
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