Mixed my dough with ice cold water, kept my kitchen at 70°F, and used a lower starter percentage. So why did bulk fermentation wrap up in just 6.5 hours? The dough temp stayed between 70–71°F the entire time, so I expected about a 12-hour ferment. The only thing I can think of is that I added a touch of rye flour to my stiff starter before making the levain. Any ideas why this bulk moved so fast? #SourdoughTok #BulkFermentation #SourdoughShaping #ChidoughmaChronicles #SourdoughJourney #BreadTok