One cold ferment trick fixed my crusty sourdough problem

I kept getting dense loaves no matter what I did, so I tried resting the dough in the fridge for 18 hours instead of my usual 4. The oven spring was night and day, plus the flavor got that tang I was chasing. Anyone else notice a big difference with longer cold proofing?

0 comments

0 Comments

No comments yet

Be the first to share your thoughts on this discussion.