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A tip. When you make bread regularly (as in quarantine), reserve piece of the dough to add it to the dough the next day. This is guaranteed, absolutely the ea
by lmilcin 7y ago
A tip.
When you make bread regularly (as in quarantine), reserve piece of the dough to add it to the dough the next day.
This is guaranteed, absolutely the easiest way to have sourdough bread regularly without having to tinker with the starter. The dough is less hydration than typical starter, it is also already salted. This makes it more stable than typical 100% hydration starter.
Also, it has the hydration and salt content of your final dough which has the fantastic property that it does not change your basic proportions regardless of how much you add it. This makes all calculations extremely easy.
- mcnamaratw 7y agoAgreed. The only downside is that a disagreeable sour flavor can creep into the bread if you add much of the old dough or let it rise too long. People who like 21st century vinegar-flavored bread can ignore this!
- lmilcin 7y agoI typically add around 10% of starter. If you can't stand sour flavor add just 5% and let it rise quickly (higher temperature) so that bacteria does not have time to grow and accumulate lactic acid.