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one. Can I set the starter while in the fridge quickly immediately after I feed it or I really should wait until it doubles in size then refrigerate it ?Bread comprised of 100% rye flour, well-known in northern Europe, is generally leavened with sourdough. Baker's yeast just isn't handy as a leavening agent for rye bread, as rye doesn't incorporate
Hi Elizabeth, I’m so happy your third sourdough bake turned out properly! It’s so fantastic to see development isn’t it? Total wheat flour should really operate effectively In this particular recipe, it does tend to soak up more h2o than bread flour, this means you possible will need to make an adjustment, I might begin with a five-10% adjust