For context, I’m on an iPhone using Firefox. I can’t use uBlock Origin, but am ready to block on the DNS level after this.
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All people said not to mention that recipe is unnecessarily complex.
Refrigerating the dough for an entire week will make it rather less potent, not more, while most of aroma components accumulation will happen through the first day. Not to mention here you allow it to stay at room temperature for 8 hours first before that, which is an overkill.
Just keep it at room temperature for 2 hours, let it stay in your fridge for 24 hours and you’re good to go. Or just use the sourdough directly, that’ll do.
Also, I hope you had at least 3 days (better a week for wild starters) of renewing the sourdough before you put it anywhere. Otherwise, it can have a very unstable and potentially even dangerous microbial composition.
Source: I’m a bread technologist.
Where do you suggest to learn more about what you just said?
Use justtherecipe.com - it will not only cut ads, but also the sob story about the writer’s grandmother and how they kept this thing a family secret for exactly 137 years until now.
What a sad state of affairs that such a site is even necessary. The internet was supposed to make finding information easier, not some increasingly kafkaesque tug of war.
Thank you for posting that though. It should come in handy.
theres also cooked.wiki. tack “cooked.wiki/“ onto the start of a recipe URL and it scrapes and reformats for you
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