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My sourdough starter survived a 10-day power outage but the loaf came out like a brick
We lost power here in Columbus during that ice storm and I kept feeding my starter with bottled water and a hand warmer in a cooler, but when I finally baked at my sister's place last night, the crumb was so dense I could've used it as a doorstop, so has anyone else had a starter act totally different after being kept warm that way?
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