First time using the aliquot method to help avoid overproofing. Put 40g of dough into a 2 oz container. Once it reaches the top of the lid it is perfectly proofed and ready for preshaping. Learned this from @Audrey | Artisan Sourdough ☺️
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First time using the aliquot method to help avoid overproofing. Put 40g of dough into a 2 oz container. Once it reaches the top of the lid it is perfectly proofed and ready for preshaping. Learned this from @Audrey | Artisan Sourdough ☺️
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If you struggle with knowing when bulk fermentation is done, try the aliquot jar method! When used correctly, you'll know whether you've given your sourdough enough time to ferment, or whether it needs a little more before it's ready for shaping. All you need to get started is a small container that will fit 20g to 30g of dough inside and allow it to expand until it's doubled. For more detailed directions and tips, check out this blog post: https://www.pantrymama.com/aliquot-jar-method-for-sourd
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If you struggle with knowing when bulk fermentation is done, try the aliquot jar method! When used correctly, you'll know whether you've given your sourdough enough time to ferment, or whether it needs a little more before it's ready for shaping. All you need to get started is a small container that will fit 20g to 30g of dough inside and allow it to expand until it's doubled. For more detailed directions and tips, check out this blog post: https://www.pantrymama.com/aliquot-jar-method-for-sourd
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Kate | Easy Sourdough On Any Schedule on Instagram: "If you struggle with knowing when bulk fermentation is done, try the aliquot jar method! When used correctly, you'll know whether you've given your sourdough enough time to ferment, or whether it needs a little more before it's ready for shaping. All you need to get started is a small container that will fit 20g to 30g of dough inside and allow it to expand until it's doubled. #sourdough #sourdoughtips #sourdoughbaking #sourdoughforbeginners"
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