At the Sourdough School, we use a vast range of fats in our bakes. Understanding how to use these fats is key, particularly in sweet sourdough baking. For more advanced bakes, such as a Danish pastry with its complex structure, you will sometimes need to use a sweet starter. Cakes and simpler bakes are more forgiving, so you can use a regular starter and play with different fats for variation in texture and flavour. Learn about the variety of fats we use in baking and how to make the most of them!
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