i made this last weekend in a bucket just like the one shown and put it in the frig during the week. today, saturday, i pulled off 14 oz and it's rising to room temperature right now. i realized that i could remove the rest of the doygh from the bucket, store it in a gallon ziploc in the frig, and start another bucket! that way i can have a fresh boule every day if i want, in perpetuity! p.s. i'm also adding in some sourdough starter discard, to persuade the flavor some...

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