Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
@DianaB thank you for answering my question. There are only two of us as well, and the loaf I made is a lot (too much) of bread for two people. I'll try freezing some of the fermented dough next time and also make up some buns for sandwiches. I haven't made a lot of sourdough bread so do not have a lot of experience and freezing the fermented dough didn't occur to me until you mentioned it.
A question about your proofer: how does it compare to just leaving your dough on the counter to rise?
@DianaB thank you for answering my question. There are only two of us as well, and the loaf I made is a lot (too much) of bread for two people. I'll try freezing some of the fermented dough next time and also make up some buns for sandwiches. I haven't made a lot of sourdough bread so do not have a lot of experience and freezing the fermented dough didn't occur to me until you mentioned it.
A question about your proofer: how does it compare to just leaving your dough on the counter to rise?
George is a very handsome cat. I don't believe I've seen him introduced in the off-topic non-stop human companions!
