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?

2 comments

2 Comments

miles5410d 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.

the_keith10d ago

Two days for bread seems a bit much.