5. 5. Mixing

I like to use a wooden or metal spoon first. The structure of the dough is different than with the gluten flour. The dough is not elastic nor extensible. The structure resembles a sponge. When you no longer can mix with a spoon, use your hands. 

The structure should look like this. It has a sponge-like consistency, it’s not extensible. Although the structure looks like a sponge, it’s still nice and soft. If it sticks to your hands, wet them a bit.

FERMENTED TIP: If the dough sticks to your hands, use a bit of water to moisten your hands.

*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.

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