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Kats Sourdough
7 members • $9/month
1 contribution to Kats Sourdough
Feb 23 •
Question
Kat, after the bulk fermentation step, my dough has a slight ‘crust’ across most of the top. What did I do wrong and should I continue or start over?????
1 like • Feb 24
I covered the bowl with a thin dish cloth and had it in a warm closet because it was kind of cold and drafty in the kitchen! Maybe the air was too dry in there. Thanks!!
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@pam-coleman-8411
Brand new to sourdough but excited about learning and being part of this community!
Active 30d ago
Joined Jan 12, 2026
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