May 4, 2018 - 1:40pm
Baking Twenty Loaves With Wild Yeast Only
Hello everyone, I've been successfully baking bread with just sourdough starter and freshly milled wheat flour. However, I've only been baking single loaves. How do I mix and proof dough for bulk fermentation please? And does this take several days with just wild yeast? Currently with just one loave I can leave it in the fridge to ferment for a maximum of 18 hour