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When Starter Is Ready
Haven’t done it right with my sourdough recently, the dough was always too sticky, not ready for bulk fermentation. I had to come up with some quick fix to make it work, maybe make focaccia instead. Today, I finally got it right and figured out why: my starter wasn’t ready. It was not at its…
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Happy Baking
As a new baker, I’m learning to make sourdough from scratch. When working on the dough, kneading is a process of building and testing into one step, the more it’s kneaded, the better texture the bread will come out. Same to ourselves, the more we are kneaded, the more resilient we can bounce back, the…