Reply To: NEW MODERN FORMULA – SEPTEMBER 15TH

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#5591
Katherine Kehrli
Keymaster

This is a great question. Technically longer is worse for autolyse. After about 2 hours of autolysing the flour starts to break down, you get starch degradation. This is straight from cereal scientist Ross Andrews Oregon State University. So we don’t recommend the longer autolyse, but if time gets the better of you don’t through away the autolyse, use it.