It's so much about bacteria, flour type, humidity, heat/cool, rest, gluten, proteins and practice.
A good idea is to use the same flour when you practice. Over and over again.
Use less water in the beginning and use a machine for kneading. Don't be pedantic about exact grams but be as precise as you feel.
It's a really really interesting process and it becomes interesting because its a living thing. It's bacteria that does the magic. Love it
It's so much about bacteria, flour type, humidity, heat/cool, rest, gluten, proteins and practice.
A good idea is to use the same flour when you practice. Over and over again.
Use less water in the beginning and use a machine for kneading. Don't be pedantic about exact grams but be as precise as you feel.
It's a really really interesting process and it becomes interesting because its a living thing. It's bacteria that does the magic. Love it