Sourdough

Hey everybody,

Hope y'all are doing great! I've been working hard at trying to find a fine balance of delayed fermentation without losing too much gluten structure. Something I learned about not long ago was protease. Which was affecting the gluten network of my bread due to possible over-fermentation. Do I want a very open holed crumb, or do I want a more closed holed crumb. So I came to came to the conclusion...I want both!! HAHA!!