Pro tip: My neighbor said 'sourdough is just flour, water, and patience' when I asked about her starter.

I've been rushing my bulk ferment for months. Anyone else have a simple rule that changed their whole process?

2 comments

2 Comments

victor_davis173d ago

Tell me exactly how long you let your dough rise now.

singh.wren3d ago

Tell me exactly" sounds like you're about to audit my kitchen, victor_davis17. I let it rise until it looks right, which is never the same amount of time. My apartment is either a freezer or a swamp, so the clock is useless. You gotta just poke it and see if it's ready.