Well after a couple of failed attempts managed to turn out a couple decent looking and tasting loaves.I really enjoying the whole sourdough process but the amount of information out there is overwhelming.
My main question is about tempreture. My starter is active but the dough seems to take a long time to prove, a lot longer than some of the recipes. Wondered whether dough temp is wrong, water temp is wrong or room temp. I live in perth and wondered what was did or where put there bread to prove ?
thanks in advance