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That would be really interesting to have in the recipes as well. Did you conduct any A/B tests?
by hendricius 8y ago
That would be really interesting to have in the recipes as well. Did you conduct any A/B tests?
- lostlogin 8y agoMore or less - bulking up the starter and putting it in the fridge (7 degrees) but leaving some in a new batch of bread at 2o degrees. If you try bulking up a starter with high grade white flour you notice a difference pretty fast too.