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Help me with my sordough bread crum
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Hi i baked this bad boys today, they opened in the oven but the crumb was dense and with slightly undercooked parts. This is the first time i use my sordough starter (i created it two weeks ago and it looked active ) i never use it so i dont know how to be sure the starter is active enough. This recipe calls for 70% hydratation and i already did it with yeast (3gr dry) and it turned grear with big bubbles How can i improve it?
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