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[QUESTION] What are your favorite spices to use in soups?
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Oh def give it a bit more time, you'll appreciate it. It's usually even easier to work with and gives enough time for some of the more complex flavours to develop (specifically from fermentation).
If you don't think it'll last long enough could do a preferment (like a biga) with upwards of half your flour and a fraction of the yeast (had decent results doing like 0.5g or less of yeast for 500g of flour), can add more yeast to your final dough if you want (I've done similar things to use sour dough discard because I hate wasting it, adds complexity without relying on it for leavening).
Last night I broke one of my dough containers. So I ordered a bigger one that should allow for longer fermentations.
I'm not mad it broke. It was a solar dollar container with a pop up vent that could do a two pound batch and only cost me $1.25. It served its purpose. It was a gateway container.