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of longer than three days acidify the dough and may change the microbial ecosystem.

The intervals between refreshments of the starter may be reduced in order to increase the rate of gas (CO₂) production, a process described as "acceleration." In this process, the ratio of yeasts to lactobacilli may be altered. Generally, if once-daily refreshment-intervals have not been reduced to several hours, the percentage amount of starter in the final dough should be reduced to obtain a satisfactory rise during proof.

Faster starter

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