Making bread tonight, and it rose really well!
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Does the weight change as it rises?
Fermentation converts starch to CO2 and water. Some of the CO2 escapes and the dough can always dry out if not covered.
The metabolic rate is small enough that the baker won’t notice unless very very over fermented.
Mildly, I imagine, as gas is produced.
What’s your starter’s name?
I call it The Slop.
