I am using Rose Levy Beranbaum's recipe for Basic Sourdough Bread. My question is this: why do I have to rise the dough four times prior to baking?
I made my starter a few weeks ago and was stunned beyond words at how successful I've been. I used a rye flour and spring water to start, then switched to King Arthur bread flour. I guess it is this Texas hot weather but I had bubbly stuff from day two on. The smell is wonderful, sort of like fresh paint, which I read is normal. This weekend we made sourdough pancakes, that will, pardon my lack of humility here, change your life! The first loaf of bread I made using above mentioned recipe was delicious beyond words. Just wondering why I must rise it so much.
Kiki....avid cook and baker.
I made my starter a few weeks ago and was stunned beyond words at how successful I've been. I used a rye flour and spring water to start, then switched to King Arthur bread flour. I guess it is this Texas hot weather but I had bubbly stuff from day two on. The smell is wonderful, sort of like fresh paint, which I read is normal. This weekend we made sourdough pancakes, that will, pardon my lack of humility here, change your life! The first loaf of bread I made using above mentioned recipe was delicious beyond words. Just wondering why I must rise it so much.
Kiki....avid cook and baker.
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Replies
Hi Kiki
The reason to let your dough rise several times is to improve the Texture of your Bread. After every rise you should knead your dough well and then let it rise again. However, two rises before you form the final Loaf should be enough!!