Fascination About sourdough bagels
Soon after I blend up my dough, to “refresh” my starter, I simple feed it. I’ll preserve 25 grams of the leftover starter and blend it with 50 grams of drinking water and fifty grams of flour by body weight. If I’m baking tomorrow, I’ll just leave it to the counter.So as to make this recipe, It's important to have a starter. If you do not