That Sourdough Gal

Bulk fermentation is the cause of most sourdough bakers’ frustrations. I get a few hundred messages daily on social media, and almost all of the issues these bakers face involve bulk fermentation in some way.

My biggest issue when I started making sourdough was chronically underfermenting my dough. Believe me, it’s not just you.

Here are 12 tips to help you better understand bulk fermentation so you can nail your next sourdough loaf!

Full article here: thatsourdoughgal.com/sourdough-bulk-fermentation-t…

10 months ago | [YT] | 10