I’ve built up my own sourdough workflow that allows me to get tangy, high quality loaves in 12 hours instead of 24-36 hours, with all of the kitchen time condensed to the first 3 hours. It’s not the most basic recipe, but being able to decide if I want bread in the morning after I finished dinner is a level of flexibility that I haven’t found with other techniques.

More pics of loaves done with this workflow:

    • @LoneGanselOP
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      61 year ago

      Not at all, but I do want to make sure it’s as simple and detailed as possible so that people can replicate it.

      The amount of control you need over dough temp is pretty high but I think it can be done without dedicated equipment.

      I just need a bit more time to stress test things and really master things before I teach others.