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Cooking & Baking
In reply to the discussion: Slow rise bread [View all]Major Nikon
(36,827 posts)37. Temperature, time, and the amount of yeast used all have a role to play
You can actually ferment dough in the refrigerator and some recipes call for that.
Slow rising as some distinct advantages. The dough will actually knead itself through the action of yeast slowly multiplying. You also develop more flavor because you are giving some time for the natural yeast and bacteria in the flour to develop.
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I haven't baked bread for years, but decided to start doing so this winter.
Frustratedlady
Sep 2019
#1
I'd LOVE the recipe. I buy/freeze loaves when I find them, but it would be more fun
Frustratedlady
Sep 2019
#11
Sounds great. I should have said sourdough, but couldn't remember the name of it.
Frustratedlady
Sep 2019
#17
I make my own brown bread, using a teaspoon of baking soda and a teaspoon of wholemeal.
OnDoutside
Sep 2019
#4