<
>
Mixing slightly differs when using dry/fresh yeast or a sourdough starter
<
>
This method is scarier in writing that it is in practice. What you need to remember is that there is two parts of the dough in this scenario: a sticky bottom part and a smooth upper part. You are developing the smooth upper part with the moves described below so you'll need to make sure that you always have a smooth part on top and fold it over itself to keep the sticky part underneath. Watch the video as it'll make it much clearer!
0 Comments
Leave a Reply. |
New Recipes RegularlyLike what you see?
|