I haven't tried this recipe/technique, so I can't say it wouldn't work for me. However, when I do the calculation for the percentage of starter (40 grams/1000 grams of flour) I come up with .04 or 4% starter. Most sourdough recipes use about 20% starter. Does this method work because of the very long bulk ferment (12 hrs at room temp)? Or could this very small percentage of starter be the reason several commenters found that their dough wasn't rising as much as it should? Thanks!

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