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3 methods to ferment your bread! 👨‍🔬 The class is in session! 👨‍🏫 Today we are learning about different fermentation methods and how they affect the baking process. How will an 8-hour-fermented bread turn out? What about 24 hours fermentation? And 48 hours? 🤯 Here’s the recipe in case you want to test it out yourself! It allows for a 1kg dough. Ingredients: -Strenght flour 431gr (85%) -Semolina 76gr (15%) -Water 381gr (75%) -Sourdough starter 102gr (20%) -Salt 10gr (2%) Let us know how it g
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Want to learn my fermentation methods? Link in bio 🔗 A lot of people pickle vegetables thinking they're getting probiotics for their gut. They're not. Vinegar kills bacteria. That's how it preserves food. Fermentation grows bacteria. That's the whole point. When you ferment with salt and water, you're creating live lactobacillus. Billions of bacteria. Organic acids. Probiotics. That's what supports gut health. That's what makes it probiotic-dense. Vinegar pickling? You get sour vegetables. But
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