Hi all,
So I’m doing experiments to see how ‘effortless’ I can make fresh sourdough.
I have a dream - and maybe this can’t be reality - of doing the cold ferment in a baneton, then transferring that to the freezer for long-term storage.
Has anyone managed to freeze a fully-proofed loaf before baking?
Oh this is GOLD! Thank you!
If we were in that old site, and we had those karmic awards, I’d absolutely invest in some for you!