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Nef in reply to @Arducius

I don’t know why exactly - one of the guys at the bakery said that’s how he does it, so I’ve been doing it too. Lol.

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Polygon in reply to @Nef

My understanding is that salt inhibits the development of microbes (like lactobacillus) that assist the yeast in breaking down the gluten, so a long autolyse can be kept in check by the addition of salt and/or cold temperatures, without worry about the gluten degrading to the point of losing structure.

I could have that wrong though.

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Nef in reply to @Polygon

I think he was referring specifically to how I autolyse, then add starter, autolyse again and then add salt.
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Thrustvector in reply to @Polygon

I vaguely recall seeing something (maybe by Vanessa Kimball?) saying that the acidity in the starter can inhibit autolyse. Not sure how that works if you're making a sponge.

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