I have some ~year out of date dry cake mix in a sealed bag. According to Does it Go Bad it's still good to use, but it wont' rise the same. The dry mix usually
I mixed 400gr of flour with 200 of starter, plus 280 ml of water and a bit of salt. I worked it with the slap and fold method and left it overnight. Sadly this
I'm here not questioning that a second rising of a wet dough is necessary. It is, or else you'll get what someone termed "elephant skin". But I am baking a wet