I'm a working professional and I'm just starting my breaducation so on most weekdays I don't have the necessary time to bake a casual loaf, but I also don't want to confine my baking to weekends.
I've read some recipes and articles on 8 hour fermentations, but is there a way to do bulk fermentation for 20 hours without doing a sort of sourdough? Less yeast? A colder refrigerator? I'm looking for 20 hours specifically because I could start a dough after work and get back to it the next day to finish.
Submitted February 07, 2017 at 12:22AM by sunshine60 http://ift.tt/2lh5lSv Breadit
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