BONUS FERMENTED TIP – SOURTASTIC BREAD BAKING SCHEDULES FOR THE WORKWEEK AND THE WEEKEND Copy

Want to have fresh bread for the perfect Sunday breakfast?

Feed your starter on Friday late at night (before you go to sleep).

Make your dough first thing Saturday morning.

In 3-6 hours (when the dough has doubled in size, check out video number XXX), shape your loaf.

After another 2-3 hours at room temperature, move the proofing basket(s) into the fridge. 

On Saturday morning, check if your loaf has sufficiently proofed in the fridge.

If it still needs to rise some more, move it back to room temperature until it’s ready to bake.

For more information, check out video number XXX.

For a sourtastic treat throughout the workweek (for example as a Thursday night dinner)

Feed your starter on Wednesday morning before work.

On Wednesday afternoon proceed to making your dough.

Leave the dough at room temperature until it about doubles in size (approximately 3-6 hours).

Shape your bread and put it into the proofing basket. 

After 1-3 hours, move the proofing basket into the fridge.

When you come home from work on Thursday afternoon, take the proofing basket out of the fridge.

Check if the dough has proofed properly while in the fridge. 

If it still needs to rise some more, move it back to room temperature until it’s ready to bake.

For more information, check out video number XXX.

*No part of this course can be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.

@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2021. All rights reserved.

BY ANITA ŠUMER
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