A sweet starter is ideal for enriched and laminated doughs for bakes such as brioche, doughnuts and croissants. It helps maintain the gluten structure while still using wild yeast to raise the dough. In this lesson, Vanessa will explain when you will need to use a sweet sourdough starter and the science behind this. You will find out how to convert an existing sourdough starter into a sweet one. To continue reading, subscribe now for unlimited access. Subscribe
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