Thank you for the discussion of sourdough vs. yeast timing. This has been one of my 'sticking' points with sourdough, the time it takes to ferment. I'm always chomping at the bit to get to baking, which has made 1-2 day fermenting cycles very annoying.
Hey there! There is definitely a benefit to both. Right now, with a small child in tow, it's easier for me to have that long fermentation period. We are moving from one thing the the next so quickly that it's easiest to make the dough in the morning and handle the rest later. But before having a kid, I liked the convenience of making yeast breads. Either way, homemade bread is the best! Thanks so much for watching!
Hi! Was the total of all flour 1350g? Or was the fresh milled flour in addition to the 1350g of all-purpose flour (if in addition, how much fresh milled was used)? Also, was your fresh milled flour from hard white or soft white wheat? Thanks!
Hey there! The milled flour was in addition to the 1350g. I put the recipe on my site, but I adjusted the ratios so it's a little easier to double or triple. I used hard red wheat for my pizza dough. Let me know if you have any other questions. Always happy to help. Thanks for watching!
