It has been a rather long time that I made the Finish Rye, so I decided this weekend it was time to make a batch. I did use levain instead of the starter which the recipe asks for. Nowadays I always keep like 500 grams of old dough and keep it in a plastic container with lid. I store this in the fridge and keep it there sometimes for a week.
It seems to work even though I am not sure if this is a good method to make bread. Please feel free to comment on this matter.
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