Overfeed the sourdough. Is it worth it?
After almost every video published, viewers have a question: "You have one sourdough in your recipe, but I don't have one, but there is another one. What should I do? Can I overfeed it with another flour? And how is it done?"
The question of overfeeding starter cultures is so common that I decided to shoot a separate video answer to this question. I will tell you about what happens when overfeeding, which sourdoughs should be overfed and which should not. And what do we end up with if we overfeed the leaven?
Write more additional questions in the comments, I will try to answer everything!
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