Baking yields delicious results, but there’s a drawback – it can be time consuming. It’s hard to wait for pastries to proof or bake once you’ve endured the trouble of combining ingredients. Homemade sourdough must be kneaded at least once every half hour. The first step of bulk fermentation takes 4-10 hours. You must knead the bread every half hour. The final proofing is another 1-2 hours of room temperature kneading and 8-12 hours of proofing in the fridge.
Impatience is natural when waiting for bread to rise. However, there are many stop-and-start fun activities you can do to occupy time before having to knead the dough again. Try some of them to relax or stay productive in between kneading the sourdough.
Cole is a passionate vegan dessert artist with a knack for turning indulgent classics into plant-based masterpieces. His sweet creations are where flavor meets conscious living.
