Salt is great for further strengthening the gluten in the dough. However, too much salt can kill the wild yeast in the starter, making for a terrible rise.
*Add the salt after you’ve folded in the starter to your dough.
Salt is great for further strengthening the gluten in the dough. However, too much salt can kill the wild yeast in the starter, making for a terrible rise.
*Add the salt after you’ve folded in the starter to your dough.
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