517
Country sourdough
(lemmy.world)
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:
I’d be really interested if you could share the process because I kept trying and didn’t manage to achieve this level of quality yet. Thanks for any insight on the process
Replied in another comment with the high level overview. More detailed write up coming soon!