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Can we talk about the fork test for telling if my starter is ready
My rye starter kept giving me dense loaves that barely rose so I started dropping a spoonful in a glass of water to check if it floated, and the floaters gave me a way better bake than going by the clock alone. The tricky part is it only floats right at peak, so I check every 30 minutes near the end and pull it the second it stays up top. Does anyone else use the float test or do you just watch for the dome to fall back down?
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