Articles — baking sour dough in singapore
Posted by Divine Chef on
My sour dough journey is like a continuous science experiment in my kitchen. Every variable makes a difference in the end result of my bread - the texture, the rise, the colour, the taste etc. The variables can be : the strength of the starter, humidity level in my kitchen, the type of flour used, the temperature of my ingredients, how long I knead the dough etc. During this process, I tried different sour dough starters and ended up with a few sour dough starters of different "ancestry" and I must have dumped countless kilos of flour, dumped many over proofed and...
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