Yeah but what about the FLOUR you're using. That's the real game changer. A weaker flour will fall apart after 24 hours no matter what. I switched to a higher protein bread flour for my long ferments and it holds up fine. The sour taste builds but the dough stays strong. Most people blame the time when it's actually their ingredients.

Honestly, I don't see the big deal. Sometimes you just gotta throw an idea out there to get the conversation going. If you wait until you're 100 percent sure about everything, you'd never post anything. That mechanic guy probably learned by being wrong a bunch of times too. The whole point of forums is to talk things out, not just have perfect experts lecture everyone.

Yeah, I had the same wake up call with my last tent. The sales guy really pushed the matching footprint, said it was a must. Used it twice on clean tent pads and it just collected pine needles under it. Now I keep a cheap blue tarp in the car, cut to size. If the site looks sharp or muddy, I throw it down. Otherwise, I let the tent floor do its job. Saved myself sixty bucks right there.