Some day I’ll take the baking world by storm with the only original idea I’ve ever had.
Take all the water for your loaf and half the flour. Combine, and ‘mash’ at 145F for an hour. Cool the slurry down, add the rest of the ingredients, and proceed as normal. You will get the tastiest bread ever without a multi day ferment.
Oh, and another original idea. Substitute a quarter of your liquid with ‘live’ kombucha. This kick starts acetic acid formation from the bacterial colonies in the tea, along with a nice tang from the already sour beverage.
