Thanks, Logan Weirdly I've had far more success making sourdough than regular bread - I had the same problems as you, it was always too dense. I think the thing that's good about this recipe is you mostly leave it alone and let time do the work for you.Thanks Becky that looks great, never made sourdough. I've made ordinary white bread that was alright and I've tried wholemeal, but didn't turn out well it was very dense and didn't rise very well.
Thank you it was the first time i had tried Retarding bread https://www.thespruceeats.com/retarding-427620 the loaf on the right was baked straight out of the fridge the one to the left was brought back to room temp both loafs tasted the same but the one brought back to room temp was more fluffy inside.
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