Bread

You are reading a single comment by @scapa909 and its replies. Click here to read the full conversation.

•

cmburns

Q to the better sourdough folk; any harm in ever doing an overnight autolease?

•

scapa909 in reply to @cmburns

I think it'll depend on the percentage of levain build/mother and how much water you're using plus if you're adding the levain/mother before the autolyse stage. The autolyse is to help the flour absorb the water, to breakdown the proteins and to create sugars for the levain/mother to feed from.

About

Avatar for scapa909 @scapa909 started