7
Can we talk about cold fermentation vs same-day dough?
I've been baking sourdough for about 2 years now and I'm stuck on this one thing. Cold fermentation in the fridge for 24 hours gives me a much more open crumb and deeper tang, but it takes up fridge space and I have to plan ahead. Same-day dough at room temp saves time but my loaves come out denser and the flavor is flat (like, noticeably flat). I timed it last batch and the cold fermentation added 18 extra hours of waiting. Which side do you guys land on? Do you think the extra wait is worth it for the flavor payoff or is same-day just fine for everyday baking?
2 comments
Log in to join the discussion
Log In2 Comments
riverp371d ago
Same-day dough at room temp saves time" - yeah, and saves flavor too lol. I tried 24 hours cold ferment and it was a game changer for the tang, but then @derek939 comes in talking 72 hours like he's running a science lab in his fridge. I don't have that kind of patience or fridge real estate for three days of dough staring at me every time I grab milk. 24 is my max, any longer and I'd forget I even started baking.
8