Hi I'm new to the forum. I'm a homebaker and I bake all my bread. Recently I started making sourdough bread. They were OK:
Now I realized that the recipies are different.
I was doing like this:
Take the starter out of the fridge,
Mix in flour and water requiered,
Wainting overnight (it's cold),
Mixing in whatever I want , salt, sunflower kernels etc.,
Sometimes the less traditional ways have disadvantages like they are more difficult to digest or whatever.
Should I always activate the dough first with a cupful of flour and the make the dough or is the above recipie OK as well?
I mix/kned always with the handmixer (I do it woth yeast breads as well)
My sourdough is a wheat sourdough.
I'm looking forward for any critics!