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Sourdough: A simple but challenging craft

The+bulk+ferment+is+when+the+yeast+fully+developed+through+rest.+The+dough+should+nearly+double+in+size+and+get+bubbly.+The+warmer+the+environment%2C+the+faster+the+dough+will+ferment.+If+you+leave+the+dough+on+the+counter+it+will+take+about+eight+to+10+hours.+For+a+more+sour+dough%2C+leave+it+in+the+fridge+for+up+to+three+days+for+a+slower+fermentation.+%0A
Alexis Jacobs ’26
The bulk ferment is when the yeast fully developed through rest. The dough should nearly double in size and get bubbly. The warmer the environment, the faster the dough will ferment. If you leave the dough on the counter it will take about eight to 10 hours. For a more sour dough, leave it in the fridge for up to three days for a slower fermentation.



Sourdough Tutorial

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Alexis Jacobs ’26
Alexis Jacobs ’26, Staff Writer
Staff Writer Alexis Jacobs ’26 is extremely passionate about dance and its community, which is what initially brought her to enroll in Advanced Journalism.  “I love the environment at dance and how we all support each other and grow together,” Jacobs said. “That’s why I chose to join Inklings; it’s a similar community.”  Ultimately, Jacobs’ love for writing, as well as her blooming passion for journalism, is what drove her to join Inklings.  “I really like to write,” Jacobs said. “This class gives me the freedom to write about what I’m passionate about and share my thoughts with the school.” 

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