In this tutorial, you will learn about making a fast leaven for a retarded dough. If you are wondering why you need to make a younger leaven than for an ambient method, it is because your dough is going to mature for longer overnight in the fridge. You are slowing down when the dough is ready so it can ferment for longer. Vanessa shows your through the process of making a fast leaven for your retarded dough. To access to the most comprehensive online sourdough course and our library of video tutorials, sourdough recipes, expert interviews and tips, subscribe now to The Sourdough Club. Learn to make Sourdough and you can order a free starter to get you going. Start your journey today & discover why sourdough is the healthiest bread. Find out more about how sourdough is the healthiest bread, and apply our 7 core principles to your baking to help your digestion & benefit your overall health & wellbeing. There is a world of information inside the club with core knowledge, so you learn to understand sourdough and a have whole community of bakers to support you. It's alive with baking and conversations, with the latest research, tips, regular inspiring recipes and brilliant webinars, an interactive forum, as well as discounts for members. You also get updates with news to be in the know before anyone else about the latest books by Vanessa Kimbell, and courses at the Sourdough School. To join the Sourdough Club click here If you are not able to join at the moment then please subscribe to our Sourdough Club magazine and keep up to date In the meantime, please do follow us on Instagram & Facebook LOVE BAKE NOURISH
Learn my leaven tricks for successful retarded sourdough…
Learning Objective
You will discover why you would want to make a fast leaven for a retarded dough. You will learn the basic technique behind this.
Learning Outcome
You will now understand why you would use a faster leaven for a retarded sourdough loaf and be able to follow the guide, which you can adapt for your sourdough.
All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.
