|1/2 small spoonful ()|
High gluten flour
How to make old noodles old dough for San Francisco sourdough
Mix the yeast and warm water in a non-metallic container and let sit for 5 minutes, then stir with a wooden spoon until the yeast is dissolved.
Sprinkle a layer of the yeast water and flour onto the work surface and knead the dough for about 10 minutes, until the surface is smooth.
Place the dough in a bowl with an oiled interior, cover with a towel, and ferment for three hours.
After three hours, press with your fist to squeeze out the air from the dough and divide the dough into two equal portions, one of which is now ready for sourdough.
Wrap the remaining portion in baking parchment for the first layer, then wrap the second layer in tin foil. (some space) Place in the freezer. Thaw in the freezer the night before you make the next loaf, and take it out of the freezer an hour and a half before you make the bread to bring it back to room temperature.