two questions. at first you used 1:20:20 ratio. After it was refreshed and refrigerated you stated 1:2:2. Difference between just refreshing and refrigerating again or feeding to use for baking. I alway6s question how much before it can be used for baking?
How long is the fermented time you can ferment to get the most gluten out of the bread . Dr . Gundry said that if you have a gluten sensitivity you should only have sourdough bread that is been fermented 16-18 hrs . Any help would be appreciated.
You don’t have to add any rapid rise yeast to this one? Most of the discard recipes I’ve seen mention using the some amount of yeast. Curious why this one doesn’t require it with the discard.
