Sourdough discard directly from your fridge. No really need to prep 8 hours just before to get an active, ripe starter for mixing. It’s generally hands-off — the dough is produced with folds, in lieu of kneading, then goes straight right into a very long bulk fermentation that’s adaptable plenty https://raymondrprld.elbloglibre.com/28155420/the-greatest-guide-to-sourdough-bread-san-francisco