Your dough looks like this?? Good... keep going!

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Издатель Sep 2, 2026

https://thatsourdoughgal.com/the-best-foolproof-white-sourdough-bread-recipe/

If you decide to do a fermentolyse (or delaying the addition of salt to your dough), the dough gets weird. It gets ropey and stringy, and you might wonder if you've just ruined something.

That's entirely normal. Just keep squeezing and slapping it around... within a few minutes, it'll come back together. You can also have your stand mixer do this part for you, if you prefer.

The benefit of delaying the salt is faster fermentation and better oven spring. The better oven spring claim I'm making here is mostly due to the extra dough handling (in my opinion). When you delay adding the salt, you force yourself to strengthen the dough a second time to work in all that salt. That extra mixing time really helps give you a lofty loaf.

You do not have to delay the salt. Most of the time, I don't. And when I do, I like to let my stand mixer do it. But I wanted to show how to do it by hand.

And I know I'm gonna get comments, and that's OK, but to clarify: this bread is for my family. I do not sell any bread. No one outside of my family will be eating bread that I squeezed and slapped around with my bare hands. #sourdoughbread #fermentolyse #sourdoughtips

My favorite sourdough tools and supplies: https://shop.thatsourdoughgal.com/amazon/odlj_

Find me on Instagram, where I show all the behind the scenes stuff in my Stories every day: https://www.instagram.com/thatsourdoughgal/