I have had great success and miserable failure and I am doing the exact, as far as I can tell, same thing each time! I am getting zero, zero oven spring! My Starter is good and active, my bread flour is unbleached. I wonder if the issue is my water??? Or is it my patience? I don’t want to under proof but I don’t want to over proof. The issue is getting more pronounced because the weather is turning I suspect.

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