Hi Barb, two questions -

1) I'd like to try this recipe without commercial yeast. Aside from allowing for extra time for rising, is there anything else you'd adjust or look out for when adjusting the recipe in that way?

2) Have you tried tangzhong with this recipe (https://www.kingarthurbaking.com/blog/2018/07/23/how-to-convert-a-bread…)? The goal would be to make it even softer and last longer, though I thought I read sourdough might not benefit as much from the technique. Any considerations before I give it a try? Looks like the hydration might need to be increased.

• Reply