Especially in winter, don’t rush the process. The fermentation is slower, and the dough needs more time to develop properly Here is my typical winter schedule The night before, last thing before going to bed I feed my starter. I do a 1:4:4 ratio (15g starter, 60g water and 60g flour), I use warm water (36-40C) and I place it in my starter warmer to help with the activity The following day, around 9am I start preparing the dough Room temperature 20C/68F I use warm water when mixing my dough, usua
0:37
Especially in winter, don’t rush the process. The fermentation is slower, and the dough needs more time to develop properly Here is my typical winter schedule The night before, last thing before going to bed I feed my starter. I do a 1:4:4 ratio (15g starter, 60g water and 60g flour), I use warm water (36-40C) and I place it in my starter warmer to help with the activity The following day, around 9am I start preparing the dough Room temperature 20C/68F I use warm water when mixing my dough, usua
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