A frequently asked question is…”How do I get that sour characteristic of artisan bread without having to use a starter, which is way too high maintenance?”<\/p>\n
The answer is easy with our bread method, just wait. I mean mix up your dough, let it rise, use some if you need to immediately and then let the rest of the batch sit in the refrigerator for up to two weeks. Don’t feed it, just wait. After the 2nd day you will notice that the flavor is more complex and is starting to take on the characteristics in artisan bread that you crave: sourdough flavor, larger air holes, nice “custard” crumb and crisp tin crust. As it ages it improves, like all of us! The way I maintain that flavor in the next batch is to leave a piece from an “old” dough in the bucket and just dump the ingredients for a fresh batch right on top.<\/p>\n
This however should be avoided with the doughs that use egg! I find that even the brioche dough is nicer after a few days, but it has limits and can’t last more than 5 days without being frozen.<\/p>\n
When you first start baking bread with our method it is hard to wait, it is too tempting to bake fresh bread every day, but the results of your patience will please you!<\/p>\n","protected":false},"excerpt":{"rendered":"
A frequently asked question is…”How do I get that sour characteristic of artisan bread without having to use a starter, which is way too high maintenance?” The answer is easy with our bread method, just wait. I mean mix up your dough, let it rise, use some if you need to immediately and then let […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[5],"tags":[],"yoast_head":"\n