sourdough?

question A ? sourdough In the production of sourdough with raisins right after about a week starting fermentation in a glass of fizz and raisins, I see some people recommend pouring the liquid and again? In the pot for a week, why do these further week seems much more just use the liquid following pressing the liquid following the initial week. What are the factors for these distinct strategies? Thanks Best answer in advance:. response of Khairulhasanshanto I do not know Know better?

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