The second starter refreshment – this can be used as it is for cakes, pastries and pan loaves.
See 1st build and 3rd build and How to Refresh a Sourdough Starter
Expertise in Sourdough and Health:
Courses, Features, and Information on Sourdough Bread and Health
With a doctorate in nutrition and digestibility of bread, Dr Vanessa Kimbell teaches bread making, specialising in the gut microbiome, genetics, and the impact of bread on our health at The Sourdough School. This website is where Vanessa shares insights and expertise on bread, baking, health, and related topics, discussing the latest bread news along with updates on her books, courses, and upcoming events.