Dough Storage Tips
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Dough storage tips

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When I first started my sourdough baking journey, there were only 2 items I have decided to spend money on, and those were a baking stone, which I am still using today and a set consisting of a proofing basket, scraper and scoring lame from Amazon.  I already had an electronic kitchen scale.   And for the rest, I have improvised.  To keep the starter, I have used a jar I had in the cupboard. A spoon for stirring the starter at feeding and a bowl for mixing the dough. The spare rack of the oven to let the bread cool.  And this is how I’ve baked for the first 4-5 months.  Since I was baking more and more, with time I have added more tools & gadgets :)  - A digital thermometer to measure water and dough temperature  - A silicone spatula to make stirring easier  - A dutch oven, as I was str
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If you proof your dough overnight in the fridge, and use a lined proofing basket (aka banneton) you might have noticed the liner gets wet. If you don’t use a liner, your banneton will get damp instead.  To avoid any mould growing on your baskets, it is important to dry these thoroughly at the end of the proofing.  How to do it?  After you have baked your loaf, once the oven cools down a bit, pop the baskets and the liner in the oven. Leave it there for a while.  In winter time, I would place the baskets on the radiators instead.  After having had the mould issue in the past, I’ve learnt my lesson and always dry my baskets.  Hope this helps :)
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Save This for Later! 🔖 If you’re new here, you might not be aware of this great sourdough tip! A while back, I shared a tool for sourdough baking that went viral… So I’m sharing it again for all of you who’re new here! Proper sourdough baskets are around $15 each This food container is the closest size and shape to a banneton that I’ve found that isn’t expensive Yes, these $1.25 “bannetons” are plastic But everyone has different budgets, and the goal here is making sourdough baking acc...
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