Winefred Martin

April 13, 2024 at 4:27pm

I’m looking for a long fermentation due to gluten intolerance. Hydration seems to impact this but I’m still so confused. Can I take your “Extra tangy sourdough bread” recipe (which I’ve used for the past year and love) and combine all ingredients at once (rather than waiting for the 2nd day for the last of the flour), then start the long fermentation, or do I need to increase the hydration?

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