Proofing ovens and Sourdough Starter
Just got some starter going from "Goldrush" mix a friend brought back from California. Turns out it's Marie Callendar when you go to the site...but anyway....my new oven has a proofing setting, which thrills me to no end. I used to bake bread often, fell out of the habit and I've now got the bug again.
So, my question is...does the proofing oven reduce the time needed to proof? One recipe calls for 6-8 hours. I never used to proof bread that long with my old recipe and old oven. I always had good results. It was not sourdough however. Perhaps this is unique to sourdough starter?
Also, the recipe adds yeast...and asks for "bread flour" - I have "00" flour (for pasta) King Arthur White Wheat flour, and all purpose.
Started my starter with a combo of each. Any tips or adivce are greatly appreciated!
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