Comment on 7-Inch Sourdough Boule (GF/V) by Ximena.
I really can’t wait to make this recipe, thank u so much 🙂 (I’ll be making it tomorrow after tonight’s starter refresh).
I usually make sourdough fermented for 12-24h (most of that time in the fridge). Do you think that would work with this one? 3-5h don’t seem enough for me to neutralise antinutrients properly. How would I know if it overprooved? 🙂