How to streamline the sourdough bread baking process...
I have just made my 2nd attempt at sour dough.
My first batch turned out 2 quite small boules with great flavor, but extremely fine crumb.
This time I used a new batch of sour dough starter. I used the Sourdo Lady's Rye flour and pineapple method.
Much better this time.
I ended up with 2 nice boules with pretty good crumb.
I followed Peter Reinhart's Basic Sourdough Bread Recipe from BBA on pg 233.
I love the bread but am wondering if there is a way to streamline the recipe. It took me 2-3 days.
Can one do a bulk fermention and a final "proof" fermentation with this? Or is Sourdough a totally different animal?
Thanks in advance!