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My sourdough starter soon after it’s been fed, starts growing in volume. Depending on the room temperature, there might be a couple of hours where bubbles appear, however there’s no rise in volume until a point. Sometimes the starter will double, sometimes will triple, the rise in volume depends a lot on the room temperature, as yeast is more active when it’s warm, therefore produces more bubbles and inflates the starter more. Therefore you can expect variations from one season to another There
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