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Devac · 1712 days ago · link · · parent · post: I make-a the bread i don't pay-a the taxes hoooowaaaaah
There are pros to more work-intensive recipes, ones where you refrigerate dough for 24 hours after forming with starter, knock back the bubbles etc. Richer flavour you get from doing it this way can definitely be a seller. Those same tricks with slow fermentation in the fridge also work for helping pizza dough obtain remarkable, complex taste. But, you can get a good bread just from mixing a gob of starter with flour, water, salt and more optional ingredients, and leave it in a damp cloth for 3-4 hours. I don't mind making or eating either, though only whipped out the fancy version when I really wanted something top shelf. In the end, it's all up to personal preference.