Easy Ways To Save Time Making Sourdough | HOW TO MAKE TIME FOR SOURDOUGH

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour is more nutritious, while all-purpose flour is often cheaper.

Freeze sourdough starter to preserve it and have a backup.

Thaw frozen sourdough starter on the counter for a couple of hours, in the fridge overnight, or microwave for 20 seconds.

To make sourdough discard pancakes, use frozen starter after thawing.

Double, triple, or quadruple the batch of dough to freeze extras for later baking.

Thaw frozen dough and let it do a second rise before baking.

Freeze baked bread whole or pre-sliced for easy use later.

Pre-sliced bread can be toasted directly from the freezer in a skillet with butter.

Keep dough in the fridge for up to 3 days if you can't bake the same day it's made.

Avoid keeping dough in the fridge for more than 3 days to prevent overproofing and undesirable texture changes.

Combine fridge and freezer methods to batch prep baked bread over a few days.

Make enriched sourdough breads for easier preparation with less hands-on time.

Cooking Techniques

Equipment Needed

Dietary

Allergens