The volume of the pasta madre: does not grow enough. Causes and ...

Alice Buda · 2022-03-03T08:33:05Z

How to knead and / or laminate As I have already explained, when we go to knead the sourdough starter and subsequently to laminate it, we stimulate the formation of gluten. And gluten is like an extensible and elastic plastic film capable of retaining air inside (and outside). This is all the more true ...

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Forum on sourdough starter and doughs