Activity for Sleifarâ€
Type | On... | Excerpt | Status | Date |
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Comment | Post #275867 |
a technique I use is to let the flour and water sit together for about 3 hours, so the flour absorbs the liquid without trying to rise. This process, autolysis, means the yeast doesn't need to travel far to find food, and the gluten strands are already forming when the yeast is added.
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— | almost 4 years ago |