Sourdough discard directly from your fridge. No need to prep 8 several hours right before to get an active, ripe starter for mixing. It’s largely fingers-off — the dough is formulated with folds, rather than kneading, then goes straight right into a very long bulk fermentation that’s adaptable more than https://conkey-s-bakery26814.blogolize.com/sourdough-pizza-dough-fundamentals-explained-67683161