mouse started reading Baking with Fortitude by Dee Rettali
It seems like the main idea in this book is leaving cake batter at room temperature for a couple days to ferment before baking it, I am extremely interested
@mouse Hmm, that's interesting indeed. But I am surprised, because I thought that a sourdough starter wasn't ready to use before at least a couple of weeks. This page calls the first rise, happening at days 2 and 3, the "False Rise" and attributes it to "bad bacteria": thesourdoughjourney.com/how-to-create-a-sourdough-starter-in-10-days/
@Armavica They use a buttermilk based starter (at least for some of the recipes, others don’t use a starter at all), and there’s a separate multi day process for creating the starter. Since it’s dairy, I suspect it’s a different biome than a regular sourdough