Shoutout to long fermented sourdough seitan, it's worth the wait

I see so many recipes cutting corners with instant yeast, but the depth of flavor from a proper ferment is unbeatable. My last batch took three days and was totally worth the wait, lmao.

3 comments

3 Comments

ben_jenkins6112d ago

Ngl I get great results with a 24 hour ferment, anything longer just makes it too sour for my taste lol. Honestly sometimes the waiting feels more like a flex than a necessity.

oliviar6513d ago

Totally agree, that slow ferment makes all the difference. Tried a quick-rise recipe once and the texture was just weird, like rubbery bread, lol. My main tip is to keep your starter super active before mixing; a hungry one doesn't develop the same tang. The patience for a three day bulk ferment always results in that perfect, chewy bite and complex sourness, it's night and day.

wesley_young2613d ago

My friend skipped the long ferment once, and his bread turned out dense and flavorless. Now he's a total convert to that slow, tangy process you described.