The idea is that instead of adding a lot of yeast and kneading the hell out of the dough to create long, strong glutens, adding just a tiny bit and then leaving it to a slow overnight rise will have pretty much the same, if not better result
Preheat oven to 350 degrees F. Spray a 9 x 5-inch loaf pan with cooking spray and set aside. In a large bowl, stir together all of the ingredients until just combined
In a large mixing bowl, combine the flour and salt. In a small mixing bowl, stir together 300 grams (about 1 1/4 cups) lukewarm tap water with the sourdough starter, then pour the mixture into the bowl with the flour mixture
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