On Wed, 17 Feb 2021 16:49:07 -0300, Shadow > wrote:

>On Wed, 17 Feb 2021 10:56:24 -0800 (PST), John Washington
> wrote:
>
>>Are blisters on the surface a good sign?
>>Toying with different conditions on maintaining starters and now my doughs result in huge bubbles and blisters throughout the surface.
>
> A hint of what those "different conditions" are and a
>description of how you make your bread might help.
> []'s

I have always found that a cold ferment encourages blisters.