If the your sourdough bread has been overfermented, there is still a chance to keep it in an acceptable quality.
In this experiment, let's figure out what to do!
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There are a lot of useful things in playlists! Come in!
✓About sourdough
• Про закваски
✓My experiments (I test the theory with practice)
• Мои эксперименты
✓Rye bread
• Ржаные хлеба
✓National breads
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✓Rye and wheat bread
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✓Small-piece pastries (buns, pies, donuts, etc.)
• Мелкоштучная выпечка
✓Pies, sourdough pies
• Пироги, пирожки на зак...
✓Pizzas, focaccias and other flatbreads
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✓Bread forming (technique, types)
• Формовка хлеба
✓Tips and answers to questions
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✓Sweet pastries
• Сдобная выпечка
✓Wheat bread
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✓Inventory and equipment reviews
• Обзоры инвентаря и тех...
✓Baguettes and sourdough loaves
• Багеты и батоны на зак...
✓Spelt bread, buckwheat and other types of flour
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✓Reviews of flour and ingredients
• Обзоры муки и ингредие...
✓Ingredients and semi-finished products for bread
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✓On leftover starter culture: cupcakes, pancakes and more
• На остатках закваски: ...
✓Hop yeast and baking on them
• Хмелевые дрожжи и выпе...
✓About sourdough
• Про опары
✓Bread with yeast
• Хлеб на дрожжах
✓Gluten-free bread
• Безглютеновый хлеб
25 фев 2024
