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Kneading isn't strictly necessary with the right kind of process. Common to many methods is to make a sponge or levain to get the starter nice and active, then later mix up your dough and leave it to autolyse over a few hours, maybe with some stretch and folding, to develop the gluten without much kneading, which would otherwise be difficult with quite wet dough.
Ha ok.
I've just done a little more reading, going to try using my sourdough starter differently next time. I've been having to aid it with yeast to get it to raise.
I think I need someone to teach me how to knead bread properly.