| http://www.w3.org/ns/prov#value | - Rather than taking many hours to develop their distinctive aromas, from feeding at 8:00AM to formed loaves or rolls going into the oven is now about five hours, rather than the eight or more that was required when I first activated these dried starters almost three years ago.I have not tried autolysing the remaining flour and water before mixing, and I wonder if that step is a 'necessary' one, or
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