Why NOT to Bulk Proof Sourdough on the Counter Overnight

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Here are the Recipes:
Beginner Bread Recipe:
120 Grams Starter
680 Grams Water
1000 Grams Flour
20 Grams Salt

Level 2 Hydration:
200 Grams Starter
700 Grams Water
1000 Grams Flour
20 Grams Salt

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