kneading bread dough
i saw many recipies of bread and i didnt really understand:
1.should I knead al long time my bread or just fold repeat, and does it matter which type of bread i am making, and can you answer and can you explain the thing with the gluten, and if that why are there no kneading dough?
2.About my starter, i restore it in the refrigerater but before and now too he smells like acetone, why, and can i not make leaven and just use my starter and how to make leaven?