For those whose home is too cool at night for a cool room temperature rise -- try leaving the starter in the oven with only the oven light on (no heat, just the light). On these, I kneaded the dough too long the first time I made them, so for a while there I feared I'd wind up with whole wheat baseball bats due to a poor rise, but they came out fairly OK in the end. I'm in the middle of my second attempt and I can already tell this dough handles much, much better.

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