Just purchased the new Brod & Taylor Home for sourdough which is to maintain your schedule and temperature for your sourdough. First efforts were tricky and the dough or maybe sourdough didn’t quite get the difference of how I used to maintain my starter in the fridge. Mindful of sustainability and keeping from wasting flour, and I’m kind of over discard banana bread.
Here I wanted to see what the different hydrated sourdough would do, liquid and firm. Next would be baking breads. Though I had a Brod&Taylor proofing cabinet which they sent me to test in there product but I found my apartment too small even if it was a foldable unit, NYC apartments!