Part 5/9:
Regardless of whether you utilize yeast or sourdough, it’s crucial not to overindulge in your leavening agents. Aiming for a primary fermentation period of 6 to 12 hours after mixing your water and flour is essential for flavor development. For sourdough, roughly 10% of the flour weight—about 100 grams for every kilogram of flour—is recommended. For traditional yeast, keeping the amount low is best, approximately one gram of dry yeast per kilogram of flour.
Slow fermentation slows down the biochemical processes, allowing more profound flavor development and yielding a more delicious final product.