The batter after 72 hours of fermentation At 9 repeat the operation the day before: add 50 g of barley flour and 50 g of warm water, stir, cover and remit in the closet.
NB In the afternoon he had a fertile conversation with a dear friend who knows a sourdough bread. Among the various issues suggested I return to the use of plastic wrap to cover the bowl: holds more moisture in the dough.
batter after being mixed with the addition of flour and water
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