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Re: First party
From experience and reading, a slow cool rise adds to the doughs flavor and texture. I'm now learning that the best combination of flavor and texture is to do a room'ish temp sour dough useing only a sour dough starter only, no yeast. I will let you all know how I make out once I get a hang of the work flow including the SD starter.
From experience and reading, a slow cool rise adds to the doughs flavor and texture. I'm now learning that the best combination of flavor and texture is to do a room'ish temp sour dough useing only a sour dough starter only, no yeast. I will let you all know how I make out once I get a hang of the work flow including the SD starter.
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