My first time making sourdough, and so far so good each step was a different time for me with the rise but overall the recipe work great. One step I added was after the bulk fermentation overnight in the fridge I let the dough warm up a bit 30 min then added the salt an sugar and folded that in well. Then I added 2 cups of flour folded/kneeded that in as needed. Ended up using 1 & 3/4 cup this time. Is the final Temp 425 I had to lower mine to 400.

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