Delighted to see PJ Hamel’s post! I remember her from “old KAF” days. Began starter about a month ago—doubt it could reliably raise dough without using some commercial yeast, so really appreciate your recipes using both yeast and starter/discard. Reassuring to know that open crumb/big-hole bake is not always expected. This and older posts have greatly assisted my sourdough experiment! Many thanks!

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