Sourdough by Science by Karyn Lynn Newman

Sourdough by Science by Karyn Lynn Newman

Author:Karyn Lynn Newman
Language: eng
Format: epub
Publisher: Countryman Press
Published: 2021-12-21T00:00:00+00:00


Fitting the Recipe to Your Schedule

With minimal hands-on demands, it is easy to fit a slow fermentation recipe to your preferred timeframe.

RHYTHM 1. The morning person: Mix the dough the first thing in the morning on Day 1. When it’s ready in the evening, shape the loaf. Retard the loaf overnight in the refrigerator and bake it the following morning on Day 2.

RHYTHM 2. The night owl: Mix the dough in the evening on Day 1. When it’s ready the next morning on Day 2, shape the loaf. Proof and bake right away or retard the loaf for a few hours in the refrigerator and bake later that day.

RHYTHM 3. The crazy busy person: Mix the dough when you can on Day 1. After a couple of hours at room temperature, move the dough to the refrigerator for 20 to 30 hours. Then on Day 2 let it come to room temperature, shape the loaf, proof it, and bake it.



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