PJ, First of all, thank you so much for your very interesting and helpful baking "experiments"! This blog is great in that it pictures the stages of the sourdough starter, a picture is worth a thousand words! Having baked lots of sourdough bread, some wonderful, some not so successful (think "brick-like" rye and whole grain), I consistently have a problem with slashing the dough before baking, either with a lame or razor blade. It seems to pull and pucker the dough at the slash. What am I doing wrong? Please help! Frauke

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