I've had nothing but failures... I have just finished my 4th loaf, and it's a failure too. I am using sour dough starter that appears to be correct. I feed it about 4 hours before using it for baking; however, it seems that no matter what recipe I use, it just comes out flat and super dense. Before I flush it all down the sink and give up, would it be possible to diagnose what the H is going on? I've tried this (above) too, failed :(

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