Sourdough discard straight from your fridge. No need to prep eight hours just before to have an active, ripe starter for mixing. It’s mainly arms-off — the dough is formulated with folds, rather than kneading, then goes straight right into a long bulk fermentation that’s adaptable more than enough to https://conkey-s-bakery-2237147.yomoblog.com/34421104/sourdough-cinnamon-rolls-fundamentals-explained