Rule Broken - Sourdough Recipe

[@eddycor1416]

It looks fantastic!. The explanation was clear and easy to follow.

[@Roxyslittlecreations]

@@eddycor1416 thank you! 🙏

[@HectorGonzalez-q9h]

It looks great and I’m sure it also tastes amazing ❤

[@Roxyslittlecreations]

@@HectorGonzalez-q9h thank you! And it did ☺️

[@OWK000]

Wonder why you added the salt late when you are doing sourdough. Salt retards yeast a little. It is used in making sauerkraut and kimchi and other such cured vegetable because salt retards yeast allowing sour preserving bacteria to grow: the same kinds of bacteria that gives sourdough its sourness. I use regular dry active yeast for starter and just age the dough in the refrigerator for 3 days, and salt is really important not only for dough texture, but helps stimulate a little sour/sauer action. I accidently forgot the salt altogether once, and the bread had the worst dry breakable texture and flavor: it was completely ruined.

[@Roxyslittlecreations]

@@OWK000 good observation! I initially saw other creators do this because salt slows the activity in the yeast. The delay in adding the salt lets the yeast get to work establishing their colony. However at this point in my journey I’ve made bread both ways. Adding salt immediately or salt after and haven’t noticed a change in taste/ final appearance. In the end it doesn’t mess up this recipe if you decide to add salt earlier. Speaking for myself this has become a preference due to habit. I hope this gave a better explanation 😊