I have been keeping alive a sour dough starter for the past year. Most of the time I just incorporate the starter into the bread recipe I am using. The bread comes out delicious, lasting a little longer/
Last week I was feeling confident enough to make a sour dough bread without yeast. The bread came out good. However
I still dont understand the proofing. Will it taste much different if the proofing is overnight in the fridge. Any adviceon baking sour dough bread, I would welcome.
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