When exactly does bulk fermentation start? Is it after the autolyse? Or after I add in the salt? Log in or register to post comments Autolyse should only be with the flour and water — no yeast.After whatever autolyse time you use, then add salt and yeast (preferably keeping them apart when you start mixing.Bulk fermentation starts after the autolyzed flour and water has the yeast and salt added and is mixed. Log in or register to post comments Bulk fermentation, or fermentation starts when the levain or yeast are added since it is the yeast or yeast and bacteria that are doing the fermenting. Log in or register to post comments
Autolyse should only be with the flour and water — no yeast.After whatever autolyse time you use, then add salt and yeast (preferably keeping them apart when you start mixing.Bulk fermentation starts after the autolyzed flour and water has the yeast and salt added and is mixed. Log in or register to post comments
Bulk fermentation, or fermentation starts when the levain or yeast are added since it is the yeast or yeast and bacteria that are doing the fermenting. Log in or register to post comments
Autolyse should only be with the flour and water — no yeast.
After whatever autolyse time you use, then add salt and yeast (preferably keeping them apart when you start mixing.
Bulk fermentation starts after the autolyzed flour and water has the yeast and salt added and is mixed.
Bulk fermentation, or fermentation starts when the levain or yeast are added since it is the yeast or yeast and bacteria that are doing the fermenting.