The Baker's Hotline

November 9, 2014 at 2:52pm

Christine, timing is critical, but a lot will depend on how long your starter takes to get to the proper point. The amount of time will vary depending on the environment it is in. For the final stage when the bread is shaped and rising you would definitely not want to leave it too long, because the bread will fall. Barb@KAF
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.