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Serious question, did letting your dough cold ferment longer actually make a difference?
Ngl, I saw a huge before-and-after difference after I started doing a 72 hour cold ferment on my sourdough. Everyone keeps saying 24 hours is fine, but after trying it at my shop in Portland for a month, the longer batch had way more tang and a better crumb. Has anyone else noticed a real change past the 48 hour mark, or am I just wasting fridge space?
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