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PSA: Tried a 24-hour cold ferment for my sourdough vs the usual 8-hour one
The longer ferment gave way more flavor and a better crumb, hands down. Anyone else have a sweet spot for bulk fermentation time?
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miles542mo ago
My last loaf was a 48 hour cold ferment in the back of the fridge. The flavor was insane, like tangy and nutty at the same time. Totally worth the wait.
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the_keith2mo ago
Two days for bread seems a bit much.
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william_miller1mo ago
Honestly I tried that 48 hour cold ferment thing once and honestly couldn't tell the difference from a same day bake. Two days waiting for bread sounds like a hobby for people with way too much free time.
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