Morning to evening variant: Start early in the morning with step 1 (ie the one which in the recipes

My recipes almost always start the evening. Day 1, evening stands there and so should you mix a little leaven to stand overnight. The dough you put then in the morning and then bake the bread for Day 2. Are you supposed to be able to bake just like it says in the book gets it's red city buffet newport news either be on the weekend or you must take off from work. And it is perhaps a little too.
Bake a little later variant: This is the simplest variation. Mix the sourdough / slow own in the evening and let stand overnight. In the morning, set the bubbly sourdough red city buffet newport news in the fridge, waiting to become the location to put the dough. In the fridge fare leaven red city buffet newport news many hours.
Nine to five variant: Start the recipe by mixing the leaven in the evening. In the morning, put the dough is the first thing you do and let it rise for an hour, or a button, before you put the bowl in the fridge and go to work. When you get home from work, bring up the dough and continue baking. Have not finished fermenting, just let it stand for an hour at room temperature.
If it is one of the bright loaves that will be folded in a plastic box during fermentation can make a fold in the morning, before you put it in the fridge. The dough may be a long cold fermentation can outweigh the fact that you just fold it once.
Morning to evening variant: Start early in the morning with step 1 (ie the one which in the recipes called Day 1, evening). Use a bit warmer water than usual to get the leaven little extra speed. When the sourdough started, continue with what it says on Day 2, morning.
If you do it this way, there is the risk that the bread is ready for the oven very, very late at night, red city buffet newport news but then there is a good solution to it. Beat together the fermented dough, shape anew into a loaf and put it in the fridge. The next morning, only to drive it into the oven.
Night Fermentation variant: Start with the first step in the morning / morning so that it is bubbly and nice just in time for the evening. When you mix the dough which may go into the fridge and ferment overnight. Then you can choose if you want to bake the bread in the morning, or - if you're going to work - knead the dough, shape the bread allowed to ferment in the fridge during the day. When you get home put you bake the loaves in time for the fish stew.
One can always take a break in the baking process by kneading the dough and put it in the fridge. Where it can stand and rise slowly until it fit to continue. If the dough is left standing for so long that it becomes the yeast, just knead it together, and let rise again.
And last tip: You can always vary jästiderna using temperature. If you want a long night of sleep in and breakfast in bed, you can set the dough or leaven little cooler only, then it takes more time. Becomes red city buffet newport news Night cards can instead put the leaven in a slightly warmer place so it's quicker.
Thanks for the tips! I am just today need these. Should have guests tonight that I thought would get freshly baked bread. The dough is about to rise for chilly urtrymme red city buffet newport news but will probably need to be developed to get ferment at room temperature. February 23, 2010 13:08
How bad is too bad? I put a wheat sourdough with grated apple according to Jan Hedh's book because it was the only book I could get hold of here in town right now. Have followed the recipe to the letter (in addition to that it is very difficult to know what is "right" texture according to him) and today (day 4) "fed" I dough for the first time and it stank so I started to gag. Have just moved on to the dough / batter earlier. I know for me that I am sensitive when it comes to scents, but how bad can a yeast smell anyway? Is there a trick so that you know if it smells "right" bad or bad bad? Tried to read me to answer here on the blog but all I found was a comment from someone who thought the sourdough smelled wonderful, like apples in the fall. It did not make me wiser when my dough smells pythons. February 23, 2010 14:45
Agnes: Here's my tip. Pour off most of the leaven so that only a little in the bottom left. Mata with equal parts flour and water (eg 100 + 100) and let stand for about 12 hours. If it bubbles up nicely repeat the process pouring off / eject. When it started again, I would think that your sourdough smell better (and it just gets better and better the more times you enter it). Good Luck! (And if it does not work I would recommend that you start a rye sourdough first, it is sometimes easier. With rågsurdegen you can then do a vetesur very easy.) February 23, 2010 14:51
Which kanonbra post - and timely, I just did an predough which was totally wrong in timing. It can stay in the fridge simply ... Another question while I write, my sourdough starter is tooookseg, as slimy. red city buffet newport news Should it be so? Or could it be because I fed it with flour Special for lack of flour ...? February 23, 2010 16:31
Hi Martin! This is the guy from Brazil! It really kind of you