Salt plays several important roles in sourdough baking. It’s critical component for fermentation and flavor development. On a chemical level, all salt is primarily sodium chloride (NaCl)Both reducing and increasing its amount can significantly alter the bread’s taste, and finding the right balance is key to achieving a delicious loaf. It has a pivotal role […]
What Is Considered an Active Starter? Is Doubling Enough?
Why do we want to know if starter is active or not? Knowing the level of activity of your starter will help you estimate your bulk fermentation time. And knowing your bulk fermentation window, it will help you plan accordingly. You no longer need to sit and watch your bulk ferment anymore! No more overprofing! […]