Loaf refrig. proof experiment: 12 vs 72 hours Part 1

Part 1 is a Win! thanks to Sandra's guidance during the BBW Coaching Call today.

The goal is to compare flavor profile, texture, and importantly digestibility.

I am gluten sensitive and have been strictly GF for 12 years. Homemade sourdough makes it possible to eat bread and butter once again.😋

Part 1 loaf pictured was refrigerated proof for 12 hours; baked in a loaf pan at 425 deg. for 30 minutes. I couldn't wait until cool and the crumb is wonderful even so.

Part 2 on Friday, 72 hour refrigerator proof.

Join the BBW Coaching Calls to share and get guidance from Sandra. I am not going to miss the opportunity!

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Loaf refrig. proof experiment: 12 vs 72 hours Part 1

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