Great info! However, Cooks Illustrated long ago debunked the need to preheat the dutch oven. You put your dough in a cold dutch oven, and in a cold oven. Set the temperature and when the oven reaches the set temperature, start your timer. Works flawlessly and eliminates the need to handle the hot dutch oven. I make sourdough all the time, and will definitely try the discard method. Thanks!

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