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And then in the center there was a massive gap in it all through. The flavor was excellent. Just dense and many prep faults I think. Any Suggestions? When I did the four hour fermentation was it not heat enough? I did the stretch and fold every single hour.three.) Discard “half” using eyeball measurement. The amount doesn't have for being corre

I produced it to working day 3 and didn’t remove 50 percent the starter before including the flour and h2o. Really should I start out once more or will it's okay to continue?Sourdough is a certain kind of bread created through a organic fermentation course of action involving suitable microorganisms and wild yeasts in the ecosystem (i.Exploring t

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