Switching to leaven, how is my baking process going to change
I am finally going to switch over to leaven from commercial yeast. And I am curious, what are the subtle and not so subtle ways my baking process while change.
Some things I am curious about:
- I can rise my dough multiple times with commercial yeast, but, I think leaven can't do that.
- Will the proofing process feel different, require a different set of expectations?
- or anything else that is different when using leaven.
NOTE: I am not too interested in the hassle of maintaining the starter, there are already a lot of posts and good information about that. I am mostly interested in learning about how the process will change after the leaven is mixed into the dough.
Thanks! You all are great!