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Retard

Slowing the rise down by chilling the dough, usually overnight in the fridge. The yeast goes sluggish while the flavour keeps developing, so your bread comes out more aromatic. It's also how you fit sourdough around a working week.

What you need

• Translation missing: en.knowledge.retard.ingredients

How to make it

1. 1 Translation missing: en.knowledge.retard.steps