I don’t see the point in sour dough starters, if you leave normal yeasted dough for an extra hour or two between risings and punching down it gets the same sour taste, if that’s what you want.
Not sure I quite agree about the taste. But think part of the point is to not buy yeast. Worth the maintenance if you make enough bread. For a once a month hobby, packet!
I don’t see the point in sour dough starters, if you leave normal yeasted dough for an extra hour or two between risings and punching down it gets the same sour taste, if that’s what you want.
Not sure I quite agree about the taste. But think part of the point is to not buy yeast. Worth the maintenance if you make enough bread. For a once a month hobby, packet!