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Conversion from solid to liquid sourdough and vice versa Conversion from solid to liquid sourdough and vice versa
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How to recover an dough mixture

How to recover an dough mixture

  Rosa  

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  Natural YeastUseful Tips  

Sometimes it happens that our dough gets out of hand and, either because of the heat or because we miscalculated the times between leavening and cooking going towards the night so that we don't wake up to bake and the leavening goes beyond finding us with a dough of soft and sour bread ... so what?

Do not worry there is a formula that was given to me by Giancarlo Ignazio Toso on a group of natural leavening, which is based on the total weight of the dough ... I assure you that it works, I have tried it and nobody except me has noticed the mess I had made ...

Re-mix the mass with 15% of water and a teaspoon of bicarbonate (1 teaspoon on a total dough of 1 kg, modified more or less), 30% of flour and 8% of salt. Make a three fold and bake after 1 hour and a half without cuts.

I recommend that you be very careful because the leavening will now be very fast ...

Consider that it is a question of saving and recovering a dough, so do not expect an amazing bread ... in any case very edible and without acidity.

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