After which you can in the middle there was a large gap in it throughout. The flavor was terrific. Just dense and several prep problems I think. Any Tips? Once i did the four hour fermentation was it not heat sufficient? I did the stretch and fold each individual hour.Take out and discard around fifty percent on the sourdough starter from the jar (
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It’s most effective to first slap and fold the dough with out including all the reserved water to find the dough sleek and powerful. Then, return the dough to your mixing bowl and little by little insert the remaining water whilst folding the dough.Need a head start off? Purchase our common fresh new sourdough starter — it’ll be ready for ba
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