it is a lot easier to make incorrect bread than correct bread.
for the past few weeks i’ve been working on improving my sourdough so that it rises taller, has more big air pockets inside, and is less dense.
i haven’t changed any ingredients. the secret is in the handling practices. big generous fold-overs once every half hour, instead of mechanical mixing wiyj a dough hook. rising in the fridge overnight, instead of rising in a warm place, so the yeast doesn’t run out of gas
results are promising. 🫡
