Hi Barbara, Thank you for all the various tips and information on sourdough baking. I used to love to bake sourdough bread and pizza crusts, but had to give up gluten due to autoimmune issues. I'm currently working on achieving a sourdough grain-free loaf using whole cassava flour, a newer option in the grain-free world which is an amazing replacement for wheat flour. I'm always interested in reading more about different techniques in baking wheat breads as there seem to be some things that are transferable to making great grain-free breads as well. Thanks for sharing your knowledge and experience!

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