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There are many types of sherry, just like there are many types of wines. Alcohol content is one difference: normal wine can be anywhere from 8% to 15% alcohol, depending on type. Sherry can vary in the 15-22% range. Unless you are using a lot of alcohol in your recipe, it's doubtful that it will have a major impact on yeast growth. It may take a bit ...


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Sherry is wine, so yes, you can use Sherry in your recipe. Sherry is fortified, so its percentage of alcohol is perhaps a third more than most other wines. You don't say what kind of wine you usually use, but you could slightly dilute the Sherry with water to give it a close to equal percentage of alcohol as your usual choice. That would be the safest way to ...


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You didn't specified the preparation steps of your recipe, so I don't know if you already doing what I'm going to suggest. It's from Max Berstein's post on Serious Eats and I don't know if this tip will work with sourdough starter: Mix first only flour and water, nothing more, until all flour is incorporated and let it rest for at least 15 minutes. Them you ...


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The easiest method, and most common in a commercial setting, would be to add a small amount of yeast in addition to the sourdough starter. You will probably have to reformulate a bit, as the dough will mature faster leaving the starter less time to develop flavor. This is usually overcome by also increasing the proportion of starter (and adjusting the final ...


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My grandmother put a whole raw potato in what appeared to be a typical sourdough starter otherwise. She kept it in her refrigerator and made biscuits with it regularly. The potato stayed in the starter. I wish I would have known I needed to ask her some questions about this before she passed...I don't know if she switched out the potato or how often if she ...



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