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eliannaolver
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Mix warm water and starter until starter is mostly dissolved
I like to add the salt before the flour and dissolve into the water
Add the flour in two parts and mix until dough forms. It will be very sticky and wet
Let rest 1 hour then do 1st set of stretch and folds
Rest 15-30min in between and do 3 more sets
Bulk ferment until bubbly and jiggly 1-4hrs depending on house temp
Shape and cold proof 12-36hrs before baking