Post #1352166
2026-04-07 13:46 UTC
@ShiitakeToast The sugar is, I think, critical as jet fuel for the yeast, my rises already take 8+ hours, I don't think I'd want to wait for a no-sugar rise.
And I still am ending up with a dough with nice texture and bubbles but which is very dense. Thinking of adding 1/4 tsp of baking soda for my next iteration.
@MintSpies
Replies (1)
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@MintSpies@beige.party 2026-04-07 13:51
@wyatt_h_knott @ShiitakeToast I haven't done sourdough for a few years (we can't eat it fast enough unless the whole family is home, and there's definitely not enough time to make it during term time!) and it was a whole different world of experimentation - kudos to you both for your contributions to bakery science!