The starter is so fast that it's worth the trouble of reactivating for one loaf then shut down the project for next time instead of feeding the culture two or three times a day until it's needed again.
It was fed to one cup slurry to reactivate. It formed liquid on the surface with scant bubbles. It was reduced by half and fed again to one cup. Before eight hours it foamed to the top, already fully active. It was fed again with no reduction to 2 cups. It rose to the top before eight hours. Fed again to form dough. It rose in the pan to the top in just a few hours.
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