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Your starter is at 100% hydration. It's a thick liquid, not a springy dough. As bubbles of carbon dioxide form, they're free to combine into larger bubbles, rise to the surface, and pop. So the volume isn't going to increase much. The peak volume will additionally be significantly impacted by the temperature and the type of flour. And a starter not growing ...


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I bake with a sour dough starter frequently, and run into this often, mainly because of lack of planning. When I solve for this, I first make up for the missing starter mass by adding equal parts flour and water during the initial mix of the dough. Then, I just continue as normal. I usually do 3 or 4 sets of stretch and fold, 30 or so minutes apart, ...


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