What a timely article. Thanks so much for this. My starter is robust but I simply can’t get a rise with 100% starter leavening no matter how I try. I now add just 1/2 tsp yeast (total, not per cup) and get gorgeous loaves that do their first rise in 4 hours and second rise in 2 hours. I’m going to try proofing in the fridge overnight for my second rise, but I’m totally over trying for a starter-only loaf after yet another failure a couple days ago. Thanks for helping with my guilty conscience!

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