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Sourdough
Can I use my sourdough just after it rests the first time for 2-3 days without refreshing processes?
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2 Respuestas
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Level:
Scoolinary Team
Hi Salma.
Welcome to the Scoolinary community! Thank you for your question.
It depends on how the sourdough has been stored and its level of activity. Here are some key points:
If your sourdough has been at room temperature (fermenting for 2-3 days without refreshing):
It is likely overfed and acidic, which can affect the gluten strength and the flavor of the bread.
It may have produced excess alcohol and acidity, weakening fermentation.
Recommendation: Give it at least one refresh before using it to reactivate its strength.
If your sourdough has been refrigerated for 2-3 days without refreshing:
It may still be active but will be less potent.
It can be used directly if the recipe tolerates longer fermentation.
Recommendation: If you want a more predictable fermentation, refresh the sourdough and wait for it to reach its peak before using it.
If you use it without refreshing after several days, fermentation might be slower, and the bread could have a more acidic taste and less volume.
What type of bread do you plan to make with it? I can help you decide whether it’s better to refresh it or use it directly.
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Level:
Scoolinary Team
Hey there Salma!👋
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