Thanks. I did in fact refrigerate one of the two shaped loaves of my last batch, and it was tangier than the unrefrigerated loaf, but it still wasn't as tart as my very first attempt. Back on the subject of your blog, my stiff starter conversion worked brilliantly at the first feed and more than doubled overnight, but when I then took 2 oz. and added flour and water as instructed, it doesn't seem to have risen at all in 9 hours. Have I killed it somehow?

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