Hi everyone,
I'm new here. I live south of Sydney, Australia. I'm new at baking. Made about a dozen bricks that no one would eat and then a dozen that are much better. Well at least they are eating them. I would like to make a ferment (hold back some dough) like Bertinet suggests in his book 'Dough'. At what stage do I pull out the extra 200g of dough? I use fresh yeast and hand knead. I am not making sourdough loaves yet. I want the starter as a white bread starter. Hope someone can steer me in the right direction.
Cheryl
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pull it right before you start your bulk ferment and let it ferment by its self in the fridge before use.