Monique, this is true, but the long rise that JuliaJ is referring to involves several stages where the starter is refreshed with more flour and water. Extended fermentation can also take place in the refrigerator, which will slow down fermentation. For more help achieving the vertical rise you're looking for, please call our Baker's Hotline at 855-371-2253(BAKE). We'd love to help! Barb@KAF

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