Hi Elizabeth, I’m so happy your third sourdough bake turned out effectively! It’s so great to discover progress isn’t it? Complete wheat flour should operate nicely During this recipe, it does have a tendency to soak up much more drinking water than bread flour, so you likely will need to produce an adjustment, I would start with a five-10% a
I am in NJ and it’s about 74 degrees inside of. I tried putting it into the oven without the gentle on overnight, lid a bit on for times eight-10, continuing to discard and feed but nevertheless no improve in texture (proceeds for being pancake batter-like). What would you advise? ThanksA starter is a combination of flour and h2o you allow for to
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