Right, it doesn't seem that hard a problem.
If you always use a white wheat flour base you could mix the plain dough first, take the sourdough lump, and then mix in the additions. (I'll admit it can be quite difficult to adequately mix new ingredients to a lump of dough, however)
Right, it doesn't seem that hard a problem.
If you always use a white wheat flour base you could mix the plain dough first, take the sourdough lump, and then mix in the additions. (I'll admit it can be quite difficult to adequately mix new ingredients to a lump of dough, however)
They keep saying you can't make lots of different varieties of bread but what if you have a heap of different containers all with your different starters? I could see that.