Short vs. Long Fermentation in Sourdough Baking
Traditional sourdough bread recipes involve a long fermentation to achieve a good rise. As the popularity of sourdough resurges, however, many new recipes for sourdough quick breads have appeared. These recipes often involve sourdough just for flavor, while other leavening agents such as baking powder and baking soda are employed for a good rise.
Neither of these methods is necessarily good or bad, but there are some benefits to a both long and short fermentation.
Short Fermentation Advantages:
Quick Breads and other Short Fermentation Recipes
Try some of these recipes when you’re a little short on time or need to use up extra sourdough starter:
Long Fermentation Advantages:
Traditional Sourdough and other Long Fermentation Recipes
These more traditional recipes work well when you do not need to bake right away or want to enjoy the other benefits of fermented sourdough:
Browse our complete list of sourdough recipes to find more short- and long-fermentation recipes that fit your schedule.
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