Val, definitely try to get your dough temperature at the end of kneading to 75°F to 78°F; that helps in so many ways. And I know sometimes sourdough baking feels like something whose rules must be adhered to strictly, but honestly, sourdough is as much art as science; if your starter is too liquid, reduce the amount of liquid you feed it. The goal is to keep your starter's consistency consistent — unless you deliberately want to make a stiffer or more liquid starter. Good luck with that eastern Tennessee weather — and your bread! — PJH@KAF

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