5. 10. Your fridge is your best friend

After an hour or two, you can put your banneton into the fridge for a longer fermentation.

FERMENTED TIP: You can also leave it at room temperature. When it’s ready and sufficiently proved, bake it.

*No part of this course may 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, 2024. All rights reserved.

Post a comment

Leave a Comment