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Sea_Decision_6302
I have a question too about using this chart if you could indulge me… how does this jive with the “let your sourdough double during bulk fermentation”…. 30% is nowhere close to doubling..
Plenty-Giraffe6022
Fermentation starts the second you add the starter.
Plenty-Giraffe6022
What does that chart mean?
im_always
i ditched the percentages. i started to learn how to read the dough.
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I have a question too about using this chart if you could indulge me… how does this jive with the “let your sourdough double during bulk fermentation”…. 30% is nowhere close to doubling..
Fermentation starts the second you add the starter.
What does that chart mean?
i ditched the percentages. i started to learn how to read the dough.
This chart is from http://www.thesourdoughjourney.com
People should give credit to those that provide this kind of information
I have a really dumb question. Is the temp shown in the chart the AIR temp in the room, or the inner temp of the dough?
IOW, do I need to stick a thermometer in my dough?