Editing Recipes/Sourdough Bread
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Bread-making is a very forgiving process. I don't exactly follow these two recipes (in one of the steps. I didn't realize that I wasn't adding enough flour until the third time I made it) but the dough seems to happily rise in this Seattle weather no matter what I choose to do. | Bread-making is a very forgiving process. I don't exactly follow these two recipes (in one of the steps. I didn't realize that I wasn't adding enough flour until the third time I made it) but the dough seems to happily rise in this Seattle weather no matter what I choose to do. | ||
The recipes above make 2 loaves but I make only one loaf at a time. I start with their portion of leaven (for 2 loaves) and only use 1/2 of it to make just 1 loaf. I let the other 1/2 of leaven hang out and ferment until I make the next loaf. | The recipes above make 2 loaves but I make only one loaf at a time. I start with their portion of leaven (for 2 loaves) and only use 1/2 of it to make just 1 loaf at a time. I let the other 1/2 of leaven hang out and ferment until I make the next loaf. | ||
The whole process takes about 36-48 hours. | The whole process takes about 36-48 hours. |