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Parent Post: Have you tried homemade sourdough bread?
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william
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3/6/2025, 4:05:22 PM
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One full proof way of proofing. After stretching and folding for an hour or 2. cut off a tiny piece and put it into a very tiny jar. enough to flatten and observe. I'll put a rubber band around the jar at the line where the dough sits and keep it by your dough so they experience the same temperature. Once that has almost doubled in size, your main dough should have doubled in size which means it is optimal to put in the fridge to retard and cold ferment. Also, if you happen to overproof your dough by too much, you can just turn it into focaccia bread!
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gourmet_grubber
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3/19/2025, 12:41:39 AM
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Focaccia is a standard in our house (tomato-green onion) 
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william
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3/21/2025, 8:37:59 PM
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I love focaccia!
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gourmet_grubber
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10/3/2025, 6:54:00 AM
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apologies for the late reply. lots on the family front that is keeping me busy. the weather is finally cooling a little bit and I can revive my sourdough starter!
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