After 24 Hours my dough did not rise even an inch. Only thing I omitted was the diastatic malt. I used fed starter, my kitchen was at 72F. I used the called for red wheat flour and bread flour. I also used a brand new plastic container which has a tight fitting lid. After 27 hours I was going to scrap the dough but did a little math and combined the dough with a recipe for sourdough discard bread and has success in two loaves of delicious bread.

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