Excellent post. Thanks for the explanation and visuals. Next time I do gf sourdough the odds are better it will turn out. GF dough does not behave as wheat dough so I would probably leave the dough on the counter to rise and see if the starter has enough oomph to raise the dough. Once I am confident my dough will rise I could try a refrigerated overnight rise. Gluten free dough can be so fussy. Thanks!

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