Hiya! I followed the recipe and made the best bread ever; thank you so much for the guide. I've been using liquid starter for a while but feel the stiff started is the way to go.

The follow-up question I have is to clarify what to do with the chunk cut-off before preshaping. Does that whole chunk go straight into the recipe as the starter, or does that chunk need to be refed and allowed to rise before being incorporated?

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