If it had been longer than 16 hours or so, or your kitchen is rather warm then it is likely that the starter developed some hooch. The starter should peak with activity around 8-12 hours, so make sure to check it then for bubbles. If it does not have any, there could be an issue with the starter, or not enough yeast has accumulated in the dough. if you have further questions, please feel free to contact us directly. 855 371 2253 Jon@KAF

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