Sourdough/ flour and rising
Forums:
I have been doing a delicious sourdough bread with a no kneading technique for a while with a dutch oven. Let it rise for 5 hours, fold it and put it in the dutch oven at 425 degree for 1 hour. Very simple but delicious bread. Rye starter and all purpose flours for the bread.
I venture myself in a more traditional way to do my sourdough as i am trying different high quality flour. (Hard winter wheat and Red Fife). I realised that it is a big risk as i am not only changing my technique but also the flour... Lot's to deal with all at once.
Share
