Harry Freudenberg

August 14, 2016 at 1:11am

I just made a delicious boule! I followed your instructions from beginning of Bread Tips part one to end of Bread Tips part three. However, not a single sour note to be had. Great tasting, no sour. Any thoughts? Possibly I should refrigerate the stiff starter for some days? I did retard the shaped boule for 18 hours.
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